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Fresh Fig And Ginger Chutney From The Auberge
1 Hr 19 Mins
Diet Restriction
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Secret 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
  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.
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