Apple Ginger & Fig Chutney

This entry is filed under Preserves & Chutneys.

Give your cheddar some zip!

Give your cheddar some zip!

If you’ve harvested a ton of cooking apples but don’t know what to do with them, here’s a delicious chutney for you to try. It’s great for zipping up sarnis, cold meat platters or spooned onto chunks of cheddar, better yet, try a spoonful alongside my chicken liver parfait for a sensational starter.  This year I’ve added dried figs to the recipe for their seedy crunch, but if you’re not a fig lover, just omit them as this warming chutney tastes fabulous with or without.

Serving Size: Makes 5 medium jars
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Effort Level: Easy
Shelf Life: 4 months

2 kg cooking apples
200g dried figs (optional)
6 fat garlic cloves
250ml cider vinegar
250g brown sugar
4 stem ginger in syrup
40g fresh ginger
½ tsp cayenne pepper
¼ tsp turmeric
1 tsp salt

Large saucepan with lid
Sterilised jam jars with screw tops
Chopping board and sharp knife
Wooden spoon
Food processor
Large bowl

Here’s What You Do:
Start by preparing a bowl of acidulated water as this will stop the apples turning brown. Simply fill a bowl with cold water and add a generous glug of vinegar.

Next, peel, core and chop the apples, dropping them into the acidulated water as you go.

Once you’ve finished, drain the apples then tip them into the saucepan. Chop the figs into small pieces (if using) and add to the apples. Now pour 250ml cider vinegar over the fruit, stir well then cover with a lid and leave to simmer gently on a low heat for 20 minutes.

Meanwhile, blitz in the processor until fine, the stem ginger, fresh ginger and garlic and add to the pan with the brown sugar, spices and salt once the apples have softened and  simmer for a further 20 minutes.

Leave to cool before filling the sterilised jars, then date, lable and store in a  cool dark cupboard until needed.

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