400g whole dried figs, halved
1 Bramley apple, cored and chopped into small pieces
1 onion, peeled and chopped into chunks
200g dried apricots, chopped
5cm piece fresh root ginger, peeled and grated
300g soft brown sugar
zest and juice of 2 oranges
2 tsp ground cloves
300ml distilling vinegar
salt and pepper
4 x 200g sterilised jars and lids
Place the fig and apple pieces in a large saucepan, then add the onion. Add the raisins, apricots, ginger, sugar, orange zest and juice, cloves, whisky and vinegar. Season with salt and pepper. Stir thoroughly to combine, then bring to a simmer. Simmer for 5 mins, then bring to the boil. Hold on a rolling boil, stirring, for 40 mins until the chutney is thick and glossy.
Fill the jars with the chutney, then secure the lids tightly. Keep in a cool, dry place and open after 1 month. Store in the fridge after opening and discard after 3 months if not finished.
More recipes for delicious Christmas edible gifts in the November 2019 issue of LandScape magazine...
Cranberry and pine gin
Chilli and spice jelly