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Fig, date and onion chutney recipe
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25 ratings
This spicy chutney is easy to make and is the perfect partner for cheese and crackers. Serve immediately or store in a cool, dark place for 3 months to allow the flavours to develop. Once opened, keep chilled and eat within 1 month. See method
Ingredients
- 4 tbsp olive oil
- 1kg onions, sliced
- 500g dates, stoned and roughly chopped
- 1kg fresh figs, chopped
- 500g tomatoes, chopped
- 500g light soft brown sugar
- 550ml vinegar
Each serving contains
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Energy
85kj
21kcal
1%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
5g
5%
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Salt
0g
0%
of the reference intake
Carbohydrate 4.6g
Protein 0.2g
Fibre 0.4g
Method
- Heat the oil in a large frying pan. Add the onions, season well and fry over a medium heat for 15 mins or until golden. Stir in the dates and cook for a further 10-15 mins, until caramelised and sticky.
- Meanwhile, combine the figs, tomatoes, sugar, vinegar and a little seasoning in a large pan. Cook gently, over a low heat, for 20 mins, or until the figs and tomatoes have softened. Stir in the onion mixture and cook for a further 30 mins, or until the chutney is reduced and glossy.
- Carefully spoon the chutney into sterilised jars and seal, then set aside to cool, before storing or serving.
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