Easy Green Tomato Chutney with Fig
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr mins
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Total Time
2 hrs 44 mins
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Servings
5 jars
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Course
Condiments
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Cuisine
British
Easy Green Tomato Chutney with Fig
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This delicious Easy Green Tomato Chutney with Fig recipe is a fusion of dried figs, Bramley apples, onions & a medley of warming spices.
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Ingredients
- 450 ml white wine vinegar
- 1 teaspoon ground ginger
- 1 teaspoon yellow mustard seeds
- ½ teaspoon cayenne pepper
- ½ teaspoon mixed spice
- 4 garlic cloves crushed
- 900 g green tomatoes finely chopped
- 450 g brown onions finely chopped
- 450 g cooking apples (Bramleys), peeled & finely chopped (prepared weight)
- 350 g light brown soft sugar
- 300 g dried figs finely chopped (hard stem tips removed)
- ¼ teaspoon freshly ground black pepper
- 3 teaspoons sea salt flakes
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Instructions
- Place 450 ml of white wine vinegar, 1 teaspoon ground ginger, 1 teaspoon yellow mustard seeds, ½ teaspoon cayenne pepper, ½ teaspoon mixed spice (if using) and 4 crushed garlic cloves into a preserving pan or similar large pan.
- Add the finely diced green tomatoes, onions and cooking apples to the mixture as you prepare them. They should all be cut in similar sized small dice.
- Bring pan to a gentle simmer and cook until everything is tender (took me 14 minutes).
- Add the light brown soft sugar over a low heat and stir until dissolved.
- Then stir in the finely chopped dried figs, ¼ teaspoon freshly ground black pepper and 3 teaspoons sea salt flakes.
- Simmer (stirring occasionally) until mixture thickens to a jam like consistency and a wooden spoon dragged across the base of the pan makes a clean track (with no vinegar filling up the void). Don’t over-cook! (This step took me 1 ½ hours).
- Pot up the hot chutney into hot sterilized jars using a large spoon and jam funnel if you have one. Pat the chutney down with the back of the spoon to eradicate any air pockets and screw lids on immediately.
- Allow to cool, then store in a cool, dark place.
- Can be eaten immediately or left a few weeks for flavours to develop further.
Notes
- Before you start: Sterilise 5 x 324 ml jars and lids (lined with plastic) by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.
- If the rims get chutney on them, dab some kitchen paper into freshly boiled water to make damp and wipe rims clean before screwing lids on.
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