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tomato fig chutney

Chutney is the most versatile condiment & the easiest to make at home. Add chutney to a cheese platter, serve with any grilled or roasted meats, add it to stews & savory pie fillings, with pate, or enjoy it on crackers. It is particularly good on sandwiches with cold meat, cheese & pickled onions. Take it along to picnics or serve it at a barbecue. Chutney improves with time so is best made a couple of days before you’re planning on serving it.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: condiment
Cuisine: Australia, British
Servings: 12
Author: Lovoni

Ingredients

  • 4 medium vine-ripened tomatoes 20 oz/600g
  • 1 medium red onion, diced (1 1/2 cups)
  • 7 oz 200g dried figs, chopped (generous 1 cup)
  • 1 tablespoon black mustard seeds
  • 2 teaspoons crushed red pepper dried chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 3/4 cup red wine vinegar
  • 3/4 cup granulated sugar white

Instructions

  • Make a small X on the bottom of the tomatoes. Bring a large saucepan of water to the boil. Carefully lift the tomatoes into the water using a slotted spoon. Blanch them for 1 minute. Carefully lift them out of the water & rinse under cold water. Remove the cores & peel off & discard the skin.
  • Chop the tomatoes & put them into a large saucepan with the remaining ingredients. Bring to a boil; reduce to medium. Boil gently (you want to see bubble action, if not you might have to increase the heat), uncovered, for 15 minutes, stirring occasionally, until chutney has thickened – it will thicken further on cooling. Makes about 2 2/3 cups.

Notes

When I make large batches of chutney I sterilize the jars & lids, but this isn't necessary for a small batch like this recipe makes. If you're not planning on eating it for several weeks seal it in sterilized jars. Otherwise it'll keep for 2 to 3 weeks in the fridge.