Fig & Apple Chutney

Makes 6 jars

Bottled in the 212ml Globe Glass Jam Jars, view our full range of jars here.


  • 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


  1. 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.
  2. 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.