Ingredients
300 g figs
150 g sugar
Pinch of salt
100 mL white vinegar
1 chopped onion
Fresh thyme
Method
Wash and chop the figs.
Place them in a Jam pan and add the rest of the ingredients.
Gently heat until the mixture starts boiling and the sugar dissolves.
Reduce heat to simmer and cook the fig chutney for 60 minutes, stirring regularly.
Remove the fig chutney from heat and transfer the chutney to sterilised jars and store them. The chutney will keep for up to 6 months.
Products Used
MasterClass Non-Stick Heavy Duty 18cm Saucepan
Home Made Stainless Steel Non-stick Jam Funnel
Home Made Pack of 20 Jam Jar Labels - Monochrome
Home Made Glass 500ml Preserving Jar
