Name: Fig chutney
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 2 x 300g jars
Ingredients: 1 tbsp olive oil; 1 large red onion finely chopped; 500g figs chopped; 1 eating apple peeled, cored and diced; 200ml apple cider vinegar; 125g dark muscovado sugar; 1 tsp ground ginger; 1 cinnamon stick; 1 orange zested and juiced

Orange and cinnamon fig chutney on a board with assorted cheeses and crackers

1 tbsp olive oil
1 large red onion
finely chopped
500g figs
chopped
1 eating apple
peeled, cored and diced
200ml apple cider vinegar
125g dark muscovado sugar
1 tsp ground ginger
1 cinnamon stick
1 orange
zested and juiced

Method

step 1
Heat the olive oil in a pan over a medium heat and fry the onion until softened. Add the rest of the ingredients and stir well. Bring to the boil over a medium heat, stirring occasionally. Reduce the heat to a simmer and cook for about 30-35 mins, or until the mixture has darkened and become jammy. Pour into sterilised jars and seal. Will keep for up to three months in a cool, dry place. Once opened, keep in the fridge.