- 1kg fresh ripe figs, quartered
- 750g Bramley apples, peeled, cored and cut into 3cm pieces
- 150g caster sugar
- 125ml cider vinegar
- ½ tsp ground allspice
- 175g raisins
- ½ tsp salt
- Put all the ingredients into the pan. Bring to the boil, reduce the heat and simmer gently for 30-40 minutes, stirring occasionally until the mixture is soft, thickened and pulpy.
- Ladle the chutney into sterilised jars, seal immediately and label.
Tip: Leave the chutney for 1-2 weeks to allow the flavours to develop. Unopened, they will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 1-2 months.
Cook’s note: Delicious with cheese and crackers or cold meats, especially beef and venison.