Apple and fig chutney

Apple and fig chutney

This apple and fig chutney is posessed of the classic spice aromas of Christmas and makes a perfect accompaniment to foie gras, pate or good strong cheeses. A perfect accompaniment that balances and cuts through the richness of paté and cheeses and add interest.

Serves4 Origin Europe
Preparation 20 min Heat rating (No heat)
Cooking 1h Ease (Very easy)
Vegetarian Yes


1 Cinnamon quills
4 Whole Cloves
1 tsp Coriander seeds
1 tsp Mace
1 tsp Brown mustard seeds
1 Star Anise, organic
1 granny smith apple, chopped into small pieces
200g fresh or frozen figs, chppoed into pieces
100g dried fruit(such as apricots, raisins, prunes and cranberries, roughly chopped)
1 onion finely chopped
1 clove of garlic, finely chopped
1 tbsp ginger, freshly grated
50g brown sugar
70ml red wine vinegar or cider vinegar
1/4tsp salt


In a dry frying pan dry roast the coriander seeds, stirring constantly for 1-2 minutes until you can really smell the roasted spices.

Transfer to a pestle and mortar and roughly grind.
Into a deep pan put all the ingredients including the spices and bring the ingredients to a boil, reduce the heat to low cover and allow to cook gently for 1 hours, stirring from time to time.

Transfer the hot chutney into sterilsed jars and seal immediately.

The chutney is best eaten at least one month after preparation as the flavours have time to develop. Once open keep refrigerated.

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