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TTC's Fig and Onion Chutney Recipe


TTC's happy fun filled travel loving recipes

Ok, so just to be clear, we are not restauranty top level chefs 🤭. We're just happy travel folk having fun in the kitchen, who love new food experiences and discovering scrumptious things to eat on world travels.


TTC's Fig and Onion Chutney
© Tan's Travel Club

Our easy recipes bring back beautiful travel memories. There's nothing like reminiscing about the good times and dreaming of even better ones to come, while filling our tummies with the good stuff 👏


If you want to join in with fun filled travel food discoveries, and have a go at making some of them yourself, you're in the right place ☺️.


Remember to have FUN and add in, change around, or play with the ingredients because there's stuff you don't have, or do have, or just love 😁


Happy cooking 🕺



Fig and Onion Chutney - got that Française feeling

TTC's Fig and Onion Chutney
© Tan's Travel Club

Figs make me think of the South of France - particularly in September. There's just so many of these green fruit gems on and off the trees - often as many around your feet as hanging above you. They are just in abundance this time of year 😋


With so many of them fresh and bursting to be eaten - but just toooooooo many to eat, what better way to use them than to make something we can enjoy for months to come .... so chutney it is then 😁


I'm sure there are lots of different recipes for fig chutney depending of individual tastes, so knock yourself out with the spices you like. With chutney best eaten at least 6 weeks, and even better, 3 months after jarring it up, we like a bit of spice that reminds us of Christmas. Then we can be greedy and enjoy with cheese and cold cut meats during the festive period. Here's our effort - enjoy ☺️



TTC's FIG AND ONION CHUTNEY

Prep and cook time, we estimate:

50 - 60 minutes


Ingredients

😋 800g figs

😋 2 large or 3 small onions

😋 250g raisins

😋 130ml malt or balsamic vinegar

😋 130ml cider vinegar

😋 1 tsp coriander seeds

😋 1/2 tsp ground cinnamon

😋 1/2 tsp ground nutmeg

😋 1/4 tsp ground cloves

😋 1/4 tsp ground ginger

😋 1 tsp salt and pepper

😋 225g brown sugar



Method

1. Chop up the figs and onions into small chunks and add them to a good size cooking pot - cast iron is perfect for this, if you have one.


2. Add all the other ingredients EXCEPT the brown sugar. Give the lot a good mix up.


3. Bring to the boli then simmer for around 30 minutes. Keep an eye on it and stir every now and then.


4. Add the brown supar and mix up. Simmer for another 8-10 minutes. Keeping checking it so it doesn’t stick to the bottom. You want the fruit and onions to be soft and the mixture to be a yummy, deliciousy dark colour.

Ok, you’re done with the cooking bit!


5. Here’s the fun bit - get ready for some mess if you’re anything like me! Get your sterilised jars and lids (see below how to do this)! While the jars are still hot, fill them with your hot chutney and seal the lids on tight. Don’t hurt yourself - use an oven glove, cloth etc! Leave a gap at the top of the jar, don’t fill right to the top.

That’s it! You’ve just made chutney! Perfectly perfect 👌


These jars of chutney magic will be good for 6 months!

Don’t be tempted to dive in for at least 6 weeks and if you can contain yourself, 3 months is even better.

Helpful swaps

You could just switch the ground spices for a good teaspoon of allspice or for a christmasy feel, a teaspoon of mixed spice 👍


Change up vinegars for whatever you’ve got!


Sterilising jars

If you’re using old jars, make sure you sterilise them before adding your filling. Simple wash the jars AND lids in hot soapy water - a good wash is required. Rinse really well and leave them on the side to dry - DON’T use a teatowel! Heat the oven to 150C. Put the jars AND lids on a baking tray and put in the oven for 10 minutes! You’re done - the jars are sterilised. Add your filling while the jars are still HOT.

(If using jars with rubber seals, DON’T put the seals in the oven. Add to a pot of boiling water and simmer for 10 mins).

 

We hope you found this recipe fun! How did you get on? Feel free to post your photos on instagram and tag us 🤭😉


@TansTravelclub #TansTravelClub

 
Tan's Travel Club
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