|8 x 190g jars
500g dried figs
3 large red onions
500ml cider vinegar
3 garlic cloves
20g fresh ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
2 teaspoons sea salt
½ teaspoon ground black pepper
450g soft light brown sugar
Peel and dice onions. Finely dice celery and walnuts. Peel and crush garlic cloves.
Remove the stem from the figs and cut into six even pieces.
Pour the vinegar into a large stainless steel pan (fitted with a lid) then peel and dice the apples, adding them into the pan as you go to prevent them going brown.
Add all the rest of the ingredients into the pan, except for the brown sugar, and mix together.
Turn the heat on, place the lid on and bring up to a gentle boil.
When it begins to bubble, pour in the sugar, stirring well. Turn the heat down to a simmer, place the lid back on and cook for 1 hour. Stir the pan occasionally to ensure the chutney is not sticking to the bottom.
Remove from the heat and divide the chutney into sterilised jars, secure with sterilised lids and store in a cool dark place until you are ready to use it.
Serve with favourite cheeses.
Note: Once opened, store the chutney in the fridge.