Fresh Fig And Ginger Chutney From The Auberge

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 850 g fresh figs, chopped
• 400 g dried figs, chopped
• 3 large red onions, finely chopped
• 3 medium bramley apples
• 40 g fresh gingerroot, cut into fine matchsticks
• 2 teaspoons ground allspice
• 1 pinch dried chili pepper flakes
• 2 teaspoons finely grated lemon zest
• 700 g demerara sugar
• 2 teaspoons salt
• 800 ml red wine vinegar
• 2 teaspoons fresh ground black pepper

Recipe

• 1 combine all the ingredients in a large saucepan. bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
• 2 uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. if the chutney becomes too dry, add a splash of water. taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
• 3 spoon into sterilised jars and seal. the chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. once opened, refrigerate and use within 4 weeks.