Fig Chutney with Caramelised Onion, & Balsamic Vinegar
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When figs are in season, make this decadent fig chutney that has a mild sweetness that makes it the perfect accompaniment for cheeses.
Print the recipe below and printable jar labels are at the end of the post.
Print the recipe below and printable jar labels are at the end of the post.
Print the recipe below - either jpg or pdf
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Printable Recipe
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Ingredients:
1 tablespoon olive oil 2 red onions, finely diced 125 ml balsamic vinegar 100 ml apple cider vinegar 250 g dark brown sugar 1 packed tablespoon root ginger, peeled and finely chopped. 1 lemon, juice and zest 1 teaspoon garam masala 1 teaspoon cinnamon powder 1 cinnamon stick 1/4 teaspoon black pepper, coarsely ground 900 g ripe, diced |
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Method:
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1. In a large saucepan gently heat the olive oil and add the onions. Cook for around 10 minutes the onions until softened.
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2. Add in the remaining ingredients apart from the figs.
Bring to the boil and reduce to a simmer and leave for about 30 minutes, or until the chutney has turned syrupy. |
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3. Add the figs, stir well, and then cook for another 30 - 40 minutes. The figs will go soft, and the mixture will darken and thicken. Remove the cinnamon stick.
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Print your jar labels, below in either jpg or pdf.
Cut along the lines.
Cut to the required length if desired, or overlap the ends.
Tape onto your jar.
Cut along the lines.
Cut to the required length if desired, or overlap the ends.
Tape onto your jar.
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