Fig, date and onion chutney recipe
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- Serves 90 (makes 9 x 300ml jars, based on 1 tbsp / serving)
- 15 mins to prepare and 1 hour 10 mins to cook
- 21 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
- Energy
- 85kJ 21.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 4.6gProtein 0.2gFibre 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.
- See more Seasonal recipes
