Ingredients
- 1 kg figs (fresh figs, roughly chopped)
- 1 1/2 pounds apples (4 Granny Smith, peeled cored and chopped)
- 2 yellow onions, chopped
- 250 grams raisins
- 150 grams ginger root (grated)
- 4 cloves garlic, chopped
- 1 kg brown sugar (dark)
- 2 tablespoons salt
- 1 liter cider vinegar
- 2 tablespoons mustard seed (white)
How to Make
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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.
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Step 2: When the chutney is ready it should have a thick jam-like texture.
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Step 3: Spoon the mix into sterilized jars whilst hot and seal immediately and allow to cool.
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Step 4: Store chutney for about 6 weeks in a cool, dark, dry place before using.
Tips & Variations
- NOTE
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