September 08, 2017
Condiments, Fruit, Apple,
Figs, Vegetables, Australian, Italian, Make-Ahead, Christmas, Easter, Entertaining, Picnic, Summer, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"I have made a similar (if not the same) recipe to this a few years back. I took down this recipe to copy and lost it, but found it again. I found it on and A.B.C. site.
It is more like a paste than a chutney and I remember it went perfectly with a meat/cheese platter I served.
It does take some time but it was well worth the effort.
The mustard seeds gave light crunch and fantastic texture and the garlic and ginger gave such a great flavor that went so well with the different types of cheese I served on the platter.
Serving will depend on jar size."
Place all ingredients in a large wide pan and cook until mixture comes to the boil. You may need to turn on the overhead exhaust fan for this, and continue cooking on a low heat until the liquid has reduced and the fig mixture has thickened ~ NOTE: this will take at least two hours and could take up to three to four hours. Timing will depend on the size and shape of the cooking pan used; a wide shallow pan will allow liquid to reduce faster than a deep narrow pan.
When the chutney is ready it should have a thick jam-like texture.
Spoon the mix into sterilized jars whilst hot and seal immediately and allow to cool.
Store chutney for about 6 weeks in a cool, dark, dry place before using.
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