A deliciously sweet fig chutney with crunchy seeds and sticky balsamic, which makes for the perfect chutney for cheese and biscuits. A great homemade chutney for Christmas and also one of my favourite homemade gifts to give out to friends and family. Find out how to make this lovely apple chutney and get my top tip for handling and sealing sterilised jars.This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of chutney.
150mlred wine vinegarwith acetic acid content of at least 5%
250mlbalsamic vinegarwith acetic acid content of at least 5%
Instructions
To make the chutney:
In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.
If serving immediately:
Transfer to a bowl and chill if desired.
If storing in jars:
Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Tip: Use Marigold gloves to help when handling the hot jars and screwing on the lids.
Notes
Jars: I usually use the small (110ml/4oz) jars and this recipe fills about 10 of those. If you have larger jars (225ml/8oz) it will probably fill around 6 of these.Should I peel the apples?: I usually leave the skin on the apples as its easier and quicker, adds more flavour and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney – so just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off).How do I preserve my chutney?: In this recipe the 350g of sugar and 400ml of vinegar will preserve the chutney. Make sure that you use vinegars with at least 5% acetic acid content and bring the chutney to the boil and keep there for at least 30 minutes for this to be effective.How do I sterilise my jars?: To sterilise the jars I usually wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). You can also put them through the dishwasher.How do I seal the jars?: Place hot chutney in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the chutney cools a vacuum will form, pulling the lid in nice and tight.How is should chutney be stored?: You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. Jars of chutney can then be stored in the cupboard for up to 6 months. If the lid does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks. Once opened, after proper sealing, refrigerate and eat within 1 month.Marigold tips: Use a marigold glove under your chopping bard to keep it steady. Put on a pair of marigolds to protect your hands when handling hot jars and to get a better grip when screwing on the lids.