Spicy Fig Chutney

Name: Spicy Fig Chutney
Ingredients: 1 red apple (cored, then cubed (small cubes)); 8 fresh figs (remove any stalks from the figs and cut them into quarters, leaving the skin on); 1 clove garlic (peeled and finely chopped); 1 onion (peeled and finely chopped); 1 cup sugar; ½ cup water; ½ cup red wine vinegar; 1 jalapeño pepper (seeds removed, then finely chopped); 1 teaspoon ground black pepper

5.0

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www.pepperscale.com

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Servings: 16

Author : Nicola Turner

Ingredients

Remove All · Remove Spices · Remove Staples

1 red apple (cored, then cubed (small cubes))8 fresh figs (remove any stalks from the figs and cut them into quarters, leaving the skin on)1 clove garlic (peeled and finely chopped)1 onion (peeled and finely chopped)1 cup sugar½ cup water½ cup red wine vinegar1 jalapeño pepper (seeds removed, then finely chopped)1 teaspoon ground black pepper

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Instructions

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Step 1

Place the figs, apples, onions, garlic, and jalapeño into a heavy bottom pan. Add the water, red wine vinegar, sugar, and ground pepper. Stir to combine.

Step 2

Simmer the mix over low-medium heat for 50 minutes, adding a splash of water if required to stop the chutney from sticking.

Step 3

Transfer the spicy fig chutney into sanitized, airtight jars. When unopened, keep the chutney in the cupboard for up to 6 months. When opened (or if simply using the chutney right away), transfer to a refrigerator. The chutney should be good in the refrigerator for 4 to 6 weeks.