Balsamic fig chutney
During the winter festivities it’s useful to have some home-made chutney in the fridge when friends or family members pop over for a drink & nibbles. You can make this super easy balsamic fig chutney last minute or ahead – it goes superbly with blue cheese, poultry, game and ham.
Ingredients
Method
- Finely chop the onion and figs.
- Heat the oil in a heavy-based saucepan over medium heat, then add the onion and sauté for 5 minutes. Add a small spoonful of sugar and balsamic, then stir for a couple of minutes to caramelise.
- Add the chopped figs and a splash of water. Put the lid on and cook for 10 minutes over low heat. Add the balsamic vinegar and sugar then cook for another 10 minutes, under cover.
- The figs should be soft now, if not, mash them with a fork.
- Turn up the heat and reduce it until all the liquid has evaporated and you a get a jam-like, sticky chutney.
- Let it cool, then transfer it into a sterilized jar or you can serve it immediately.