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Tittle : FIG AND OLIVE CHUTNEY
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FIG AND OLIVE CHUTNEY

 

INTRODUCTION

I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themselves are not averse to a condiment or two of their own, either. But I love bringing the two strands of our differing cultures together – and this fig and olive chutney is a marriage made in paradiso.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Serves: approx. 750ml in total

325 grams soft dried figs (snipped in half)

220 grams pitted dry-packed black olives (2 x 110g jars)

100 grams dark brown muscovado sugar

1 teaspoon fennel seeds

1 teaspoon ground cinnamon

1 pinch of ground cloves

60 millilitres marsala

150 millilitres red wine vinegar

100 millilitres water

METHOD

1. Put all the ingredients into a smallish (approx. 17–18cm / 7 inch diameter), heavy-based saucepan that has a lid, bring to a bubble and when it starts boiling, clamp on the lid, turn down the heat and simmer for 15 minutes.

2. Remove from the heat, take off the lid and let it stand to cool a little for 5 or so minutes, then tip into a food processor and blitz until finely chopped: this does not take long.

3. Spoon the chutney into clean, warm jars, then seal with their lids and leave to cool for about 3 hours before transferring to the fridge.

SOURCE

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