- 250g brown sugar
- 1kg figs
- 150ml malt vinegar
- 150ml cider vinegar
- 250g onions, chopped
- 250g golden raisins
- 1 teaspoon salt
- 1 teaspoon allspice
- half a teaspoon cracked black peppercorns
- 1 teaspoon coriander seeds
Warm the sugar in a bowl in a low oven. Coarsely chop the figs, removing any tough stems as you go, then put them in a large stainless steel or enameled saucepan. Add the vinegars, onions, raisins, salt, allspice, cracked peppercorns, and coriander seeds, then bring to a boil. Simmer for thirty minutes, until the onions and fruit are soft.
Stir in the sugar. Bring slowly to a boil, then turn the heat down so that the chutney bubbles gently. Cook for ten to fifteen minutes, with the occasional stir to keep it from sticking to the bottom of the pan, until the mixture is thick and jamlike. Bottle in sterilized jars while hot and seal.
Makes a couple of jars.
