This fig and apple chutney is an ideal accompaniment for white meats, foie gras, and cheese boards—try it with fresh goat cheese. It keeps the same way as a jam, and can make a nice gourmet gift.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the figs and chutney recipe
For 6 jars:
- 1 lb (500 g) of fresh figs
- 2 apples
- 1 1/4 cup (150g) of sugar
- 1 / 2 cup cider vinegar (or raspberry)
- 1 / 2 teaspoon cinnamon (or allspice)
- 1 pinch of Espelette pepper
- Salt and pepper
Specific ingredients:
You can easily order some of the specific ingredients from this recipe via Amazon:
- Espelette pepper – Red chili pepper powder
- Apple cider vinegar
- Ground Cinnamon Certified Organic
- Small glass jars
Directions
1. Clean the figs. Cut them into quarters. Peel and cut apples into cubes. Put everything in a saucepan with sugar, vinegar, spices, and a pinch of salt. Heat until boiling. Reduce the heat and cook for 30 minutes. Stir occasionally.
2. Ladle the hot chutney into sterilized jars. Close immediately. Turn the jars until completely cooled. Wait for 48 hours before consuming. The fig chutney jars can be stored in the refrigerator.
Photo credit: © Eatwell101.com
Fresh Figs Chutney Recipe
by eatwell101
Yield: 6 jars
Prep Time: 20 min
Cook Time: 30 min
This fig and apple chutney is an ideal accompaniment for white meats, foie gras, but also for cheese boards.
Ingredients
- 1 lb (500 g) of fresh figs
- 2 apples
- 1 1/4 cup (150g) of sugar
- 1 / 2 cup cider vinegar (or raspberry)
- 1 / 2 teaspoon cinnamon (or allspice)
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- Clean the figs. Cut them into quarters. Peel and cut apples into cubes. Put everything in a saucepan with sugar, vinegar, spices, and a pinch of salt. Heat until boiling. Reduce the heat and cook for 30 minutes. Stir occasionally.
- Ladle the hot chutney into sterilized jars. Close immediately. Turn the jars until completely cooled. Wait for 48 hours before consuming. The fig chutney jars can be stored in the refrigerator.
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Leave a Reply
Véronique
2012-04-06 18:32:24
Hi Jo, In order to completely seal the jam jars it is advised to turn them upside down to push remaining air away. Hot jam tend to "expand" in volume. Then when the jam is cooled it get down and retracts. Vacuum is then created inside the jar, thus allowing a better conservation on shelves. I hope I explained clearly!
Jo
2012-04-06 16:59:59
Could you please explain what you mean by "Turn the jars until completely cooled." Thank you.
