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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 10 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 red onion
  • 300 g fresh ripe figs
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp muscovado sugar or to taste (optional)

Method
 

  1. Finely chop the onion and figs.
  2. 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.
  3. 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.
  4. The figs should be soft now, if not, mash them with a fork.
  5. Turn up the heat and reduce it until all the liquid has evaporated and you a get a jam-like, sticky chutney.
  6. Let it cool, then transfer it into a sterilized jar or you can serve it immediately.