Fresh Fig Chutney with Orange Recipe

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Fresh Fig Chutney with Orange Recipe

Fresh Fig Chutney is dark, sweet, savoury and fruity in all the right ways. With a hint of orange but not spiced, this recipe is a one pan wonder perfect for first time chutney makers and more experienced preservers alike!

5 from 7 votes

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings ml (approx)

Author Chloe

Equipment

Microplane - Fine (or Fine Grater)

Jam Jars

Ingredients

1 Orange
80 g Onion
350 g Ripe Figs
80 g Apple
180 ml Balsamic Vinegar
50 g Sugar - White
50 g Dark Brown Muscovado Sugar
½ tsp Sea Salt Flakes

Instructions

Zest then juice 1 Orange. I recommend using a lemon reamer or juicer for maximum juice.
Measure 150ml or thereabouts of juice and set aside 1 tsp of the zest. If you don’t have enough juice, top it up with water.
Finely chop roughly 80g Onion.
Chop 350g Fresh Ripe Figs into roughly 1cm/ ½ inch pieces.
Finely chop 80g Apple – do not include the core but there is no need to peel.
Add the orange juice, chopped onion, figs and apple to a saucepan along with 180ml Balsamic Vinegar, 50g White Sugar, 50g Muscovado Sugar and ½ tsp Sea Salt Flakes.
Place on a medium high heat and keep stirring until the mixture starts to boil.
Turn the heat down so it is just simmering and cook for around 30 minutes.
Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid.
If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Take the chutney off the heat and stir in the reserved 1 tsp Orange Zest.
Carefully spoon the hot chutney into jars or your preferred container.
Allow a minimum of 3 days to help the flavours develop before tucking in.

Nutrition (Approx)