The best fig chutney recipe
Ingredients
- 3 Tbsp Vegetable Oil
- 3 Tbsp Dry Whole Coriander
- 1 Large White Onion
- 1 Large Red Onion
- 600 Dry chopped Figs
- 2 Large Bramley Apples
- 3 Tsp Garlic Powder
- 3 Tsp Ginger Powder
- 3 Tsp All Spice
- 1 Tsp Chilli Powder
- 400 Ml White Wine Vinegar
- 340 Grams Soft Brown Sugar
- 200 Grams Caster Sugar
- 3 Tsp Sea Salt
Instructions
- In a saucepan, add your oil and leave it on a medium heat while you roughly chop the dry whole coriander.
- Add the whole coriander in a pan and cook for 2 minutes until you can smell the aroma of the coriander coming through. Add your chopped onions and cook on medium heat until they fully caramelise. Doing this will add more layers of flavour to your chutney.
- Add your roughly chopped dry figs and cook for 5 minutes. Add all the spices and cook for 2 minutes.
- Once the figs have softened lightly add the white wine vinegar and the 2 sugars and cook for 15 minutes until everything start to come together add your thinly chopped apples and cook until the chutney reaches a temperature between 102-105C.
- Remove from heat and allow it to cool down.