Fig & Olive Chutney
Ready In 90 mins
Serves 9
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.
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