300g dried figs
2 tbsp sunflower oil
75g red onion, finely sliced
½ tsp ground cinnamon
½ tsp ground nutmeg
1tsp mixed spice
½ tsp fine sea salt
125g Bramley apple, peeled, cored and chopped (chopped weight)
125g dark brown sugar
50ml red wine vinegar
75ml balsamic vinegar
There’s something special about opening a jar of chutney, it feels like a little bit of luxury you can gift to yourself or tuck into a hamper for someone else.
This balsamic fig chutney strikes the perfect balance between sweet and savoury, with rich, spiced depth that pairs beautifully with cheese, cold meats, or even a crusty slice of sourdough. It’s simple to make in just 5 steps, and the reward is a batch of jars that taste every bit as good as they look lined up on your shelf.
Place the dried figs in a heatproof bowl and cover with boiling water. Leave to soak for a couple of hours (or overnight), then drain, reserving 75ml of the soaking water for later.
The next day, heat the oil in a large, heavy-based pan and gently cook the onion to soften. Add the spices, salt and fry until toasted and fragrant.
Remove the stalks from the soaked figs and chop them each into four pieces. Add to the pan with the apple and 75ml of reserved fig water. Simmer gently for 30 minutes with a lid on the pan, stirring regularly.
Add the sugar and vinegars and simmer for about 15-20 minutes until the chutney is pulpy and no longer watery.
Ladle into warmed sterilised jam jars, tapping them slightly on the counter to ensure there are no air gaps, then seal and lid.
