Fig and apple chutney
Makes: About 1.6KG
Prep time: 35 minsTotal time: 
Recipe photograph by Mike English
Fig and apple chutney
This delicious fig and apple chutney makes the perfect Christmas gift
Makes: About 1.6KG
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (Per 10g/heaped tsp)
Calories
21Kcal
Fat
0gr
Saturates
0gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2kg Bramley apples, peeled, cored and roughly chopped
- 2 onions, finely chopped
- 250g dried figs, chopped, or sultanas
- 2 tsp fine sea salt
- 1 tbsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp ground ginger
- 4 bay leaves
- 1 red chilli, deseeded and finely chopped, optional
- 750ml cider vinegar or malt vinegar (or a mix of both)
- 600g granulated sugar
Step by step
Get ahead
The chutney should keep for at least 6 months in a cool, dark place. Once opened, store in the fridge.
- Add all the ingredients to a large preserving pan. Put over a medium heat and cook, stirring occasionally, until the sugar has dissolved.
- Cook for 2½ - 2¾ hours, until the chutney has reduced and thickened. When you draw a wooden spoon through, it should leave a trail that doesn’t immediately fill with liquid.
-
Ladle the hot chutney into warm sterilised jars* and cool before labelling. Let the chutney mature for at least 2-3 weeks before eating.Tip*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
