- 8 large figs (green or ripe purple)
- 4 fresh or dried apricots
- 2 medium onions, peeled and roughly chopped
- 1tsp each salt, whole allspice, coriander seeds
- ½ tsp cracked black peppercorns
- 150ml each malt vinegar and cider vinegar
- 250g light muscovado sugar
- 2 jam jars, sterilised
It’s important to sterilise jars used for any preserving, so that the produce will keep well for a few weeks or months. Wash the jars in hot, soapy water, rinse well and drain them upside down on a clean tea towel. Put them on a baking tray in the oven at 160°C/325°F/Gas Mark 3 for at least 10 mins.
- Cut the figs into chunks, discarding the stalks. Stone and roughly chop the apricots. Put the fruit in a preserving pan with the rest of the ingredients, except the sugar.
- Bring to the boil and simmer for 30 mins, stirring occasionally until the onion is tender. Turn off the heat and stir in the sugar until it dissolves, then bring to the boil slowly over a low heat for 15-20 mins, stirring occasionally. The chutney is ready when a wooden spoon drawn through it makes a clear path on the bottom of the pan, and it’s not watery. Pour into jars while hot, then seal and label. It keeps for 3 months.
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Nutritional information per portion
- Calories 31(kcal)
- Fat 0.0g
- Saturates 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.