Fig & Ginger Chutney (Paste)
Recipe: #28016
September 08, 2017
Categories: Apple, Figs, Australian, Italian, Christmas, Easter, Picnic, Gluten-Free, High Fiber Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (2556.5 g)
- Calories 1631.2
- Total Fat - 5 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 14419.2 mg
- Total Carbohydrate - 371.4 g
- Dietary Fiber - 29.7 g
- Sugars - 250.4 g
- Protein - 18.4 g
- Calcium - 398.2 mg
- Iron - 9.8 mg
- Vitamin C - 69.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
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.
Step 2
When the chutney is ready it should have a thick jam-like texture.
Step 3
Spoon the mix into sterilized jars whilst hot and seal immediately and allow to cool.
Step 4
Store chutney for about 6 weeks in a cool, dark, dry place before using.
Tips
- NOTE