Fig & Olive Chutney featured image

Fig & Olive Chutney

Ready In 90 mins

Serves 9

Fig & Olive Chutney featured image

Ingredients

  • 325g soft dried figs( snipped half)
  • 220g pitted dry-packed black olives (2 x 110g jars)
  • 100g dark brown muscovado sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 60mls Pomegranate & Fig Balsamic
  • 150mls Red Wine Vinegar
  • 100mls water

Method

  • Put all the ingredients into a heavy-based saucepan that has a lid, bring to a bubble and when it starts boiling,
  • turn down the heat and simmer for 15 minutes.
  • Remove from the heat, take off the lid and let it stand to cool a little for 5 or so minutes,
  • then tip into a food processor and blitz until finely chopped.
  • Spoon the Chutney into clean, warm jars,
  • then seal with their lids and leave to cool for about 3 hours before transferring to the fridge.
  • Keeps for 6 weeks.

Products

Pomegranate & Fig Infused Balsamic

From £7.85

Red Wine Vinegar

From £5.85

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