This Apple & fig chutney is one of my favourite preserves. It's pretty popular with family and friends as well. It's jam packed with dried fruits, and seasoned with warm spices. At first glance, the long ingredient list might make this chutney seem complicated but believe me, it's super easy to make and well worth the effort.

This chutney is an ideal accompaniment for a cheese plate or cold meats like venison and beef. It is especially good served with curries and rice dishes. For shelf stable storage we’ve included the directions for preserving it. This is my recently improved version of the recipe. You can find the original here.

Servings: Aprox: 8 - 250ML Jars

Ingredients

• 2 cups - apple cider vinegar
• 1 cup - honey
• 1 pound - brown Sugar
• 2 pounds - apples (unpeeled. washed, cored, diced)
• 1/2 pound - dried figs (chopped)
• 1/2 pound - dried cranberries (roughly chopped)
• 1/2 pound - raisins (roughly chopped)
• 1 large onion (diced)
• Juice of two medium oranges (1 cup)
• Juice and zest of two medium lemons
• 1 Large Garlic clove (diced)
• 2 tablespoons fresh grated ginger
• 1 tablespoon mustard seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon salt

Instructions

Prepare all of the ingredients and add them to your preserving pan or heavy bottomed pot. Stir well and then slowly bring to a boil until the sugar has dissolved.

Simmer for 1½-2 hours, stirring frequently to prevent the chutney from sticking to the pan.

When the mixture becomes very thick it is ready.

Ladle the mixture into sterilized jars and use a preserving spoon or chopstick to carefully remove air pockets and bubbles from each jar. If necessary top up the jars.

Wipe the rims, add your lids and rings and water bath for ten minutes to seal.

Store in a cool, dark cupboard for two to three months to allow the flavours to develop before eating.

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