Fig and apple chutney
Makes: About 1.6KG
Prep time: 35 minsTotal time: 
Recipe photograph by Mike English
Fig and apple chutney
This delicious fig and apple chutney makes the perfect Christmas gift
Makes: About 1.6KG
Prep time: 35 minsTotal time: 
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Nutritional information (Per 10g/heaped tsp)
Calories
21Kcal
Fat
0gr
Saturates
0gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2kg Bramley apples, peeled, cored and roughly chopped
- 2 onions, finely chopped
- 250g dried figs, chopped, or sultanas
- 2 tsp fine sea salt
- 1 tbsp ground cinnamon
- 1 tsp ground mixed spice
- ½ tsp ground ginger
- 4 bay leaves
- 1 red chilli, deseeded and finely chopped, optional
- 750ml cider vinegar or malt vinegar (or a mix of both)
- 600g granulated sugar
Step by step
Get ahead
The chutney should keep for at least 6 months in a cool, dark place. Once opened, store in the fridge.
- Add all the ingredients to a large preserving pan. Put over a medium heat and cook, stirring occasionally, until the sugar has dissolved.
- Cook for 2½ - 2¾ hours, until the chutney has reduced and thickened. When you draw a wooden spoon through, it should leave a trail that doesn’t immediately fill with liquid.
- Ladle the hot chutney into warm sterilised jars* and cool before labelling. Let the chutney mature for at least 2-3 weeks before eating.
Tip
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
