Fig and red onion chutney

11:30 am on 26 February 2018


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Photo: Picnic Box



1 cup of dried figs chopped

1 cup of balsamic vinegar

1 cup of caster sugar

2 red onions peeled and sliced

1 tbsp olive oil

Salt and pepper


Add the oil to a frying pan and, when hot, add the onions. Cook on a medium heat stirring constantly until soft and transparent, be careful not to let them catch. Turn the heat to high and add half the balsamic and figs to the pan. Stir consistently until the figs have softened and the balsamic is almost dissolved. Then add the remaining balsamic and the sugar, still stirring. Reduce to a low heat and cook out the liquid. Once you have a jam consistency it is ready to be decanted into a jar or a sealed tub.

Enjoy with a good piece of brie & crusty baguette. Great on an antipasto board or in sandwiches or as a tart filling with goats cheese.




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