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Fig, date and onion chutney recipe

24 ratings

This spicy chutney is easy to make and is the perfect partner for cheese and crackers. Serve immediately or store in a cool, dark place for 3 months to allow the flavours to develop. Once opened, keep chilled and eat within 1 month. See method

Serves 90 (makes 9 x 300ml jars, based on 1 tbsp / serving)
15 mins to prepare and 1 hr 10 mins to cook
21 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 tbsp olive oil
1kg onions, sliced
500g dates, stoned and roughly chopped
1kg fresh figs, chopped
500g tomatoes, chopped
500g light soft brown sugar
550ml vinegar

Each serving contains

Energy
85kj
21kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
5g 5%
Salt
0g 0%

of the reference intake
Carbohydrate 4.6g Protein 0.2g Fibre 0.4g

Method

Heat the oil in a large frying pan. Add the onions, season well and fry over a medium heat for 15 mins or until golden. Stir in the dates and cook for a further 10-15 mins, until caramelised and sticky.
Meanwhile, combine the figs, tomatoes, sugar, vinegar and a little seasoning in a large pan. Cook gently, over a low heat, for 20 mins, or until the figs and tomatoes have softened. Stir in the onion mixture and cook for a further 30 mins, or until the chutney is reduced and glossy.
Carefully spoon the chutney into sterilised jars and seal, then set aside to cool, before storing or serving.

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