Fresh Fig Chutney Recipe

"An old recipe I have had for many years ~This is a great chutney to serve with meat, on sandwiches or cheese. Servings will vary in amount due to the size jar that is used. NOTES FROM RECIPE: Chutney will thicken slightly when cool but should never be bottled whilst pale and liquid. Stir chutney carefully, but never leave alone and cook unwatched, as it will spoil if burned. Put chutney into hot clean sterilized jars with vinegar proof lids, and never cover with paper as the mixture will dry out. Fill jars to brim and wipe them before storing in a cool, dry place. Chutney should be thrown away if it ferments or becomes mouldy, which can result from under cooking or from unclean jars."

Original is 2 jars servings

Metric US

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Ingredients

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1 kilogram figs, fresh, green (2 pounds)
500 grams onions (1 pound)
125 grams crystalized ginger (4 ounces)
600 milliliters vinegar (1 pint)

250 grams brown sugar, soft (8 ounces)
2 teaspoons salt
1/2 teaspoon pepper

Nutritional

Serving Size: 1 (975.8 g)
Calories 1001.3
Total Fat - 2.9 g
Saturated Fat - 0.8 g
Cholesterol - 226.7 mg
Sodium - 2653.8 mg
Total Carbohydrate - 145 g
Dietary Fiber - 5.1 g
Sugars - 123.8 g
Protein - 93.3 g
Calcium - 608.4 mg
Iron - 7.3 mg
Vitamin C - 19.6 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

There are some notes that may help in description above:

Step 2

Wash the figs and cut the into small pieces with the onion and ginger.

Step 3

Heat the vinegar, sugar salt and pepper, stirring until the sugar is dissolved.

Step 4

Add the figs, onion and ginger to the pot and bring to the boil: simmer for 45 minutes until the mixture is thick and pour into sterilized jars and cover.