Caramelised Onion, Balsamic & Fig Chutney
Makes: around 1kg
Takes: Over 1 hour
This is so easy to make and tastes awesome as part of a cheeseboard or even with some grilled meat. The background spice flavour really works with the sweet figs.
Ingredients
1 tablespoon olive oil
2 red onions, finely sliced
125 ml balsamic vinegar
100ml red wine vinegar
250g light muscovado sugar
2 teaspoons root ginger, peeled and grated
1 lemon, juice and zest
1 teaspoon ground mixed spice
1 teaspoon cinnamon powder
1 cinnamon stick
1/4 teaspoon black pepper, coarsely ground
900g ripe figs (around 12 large ones), cut into 1/8ths
Method
In a heavy based casserole pan gently heat the olive oil and add the onions.
After around 10 minutes the onions will have softened. Add in the remaining ingredients apart from the figs.
Bring to the boil and reduce to a simmer and leave for 30 minutes or until the chutney has turned syrupy.
Add the figs to the chutney and stir well before leaving to cook for another 30 minutes. They should go all pulpy.
In the meantime sterilise your jars. Wash them in warm soapy water and pop in a cold oven set to 150°C/300°F/gas 2 for 10 minutes to dry out.
When your chutney is ready carefully remove your sterilised jars with oven gloves and fill them with the piping hot chutney. Be really careful as the chutney is crazy hot!
Seal immediately and leave to cool. This chutney will last about 6 months but always check the lid to see if anything unsavoury is growing on there. If there is then check the chutney before eating.
