Fresh figs are amazing and versatile fruit but you hardly ever see them in the shops. If you are fortunate enough to have a tree full then like me you will be looking for different recipes to try. I previously shared a fig chutney recipe made with apples and raisins. This fig chutney recipe is made with dates and fresh ginger for a different flavour. See which one you prefer.
1 kg figs (fresh or frozen)
500g red onions
6 chillies (optional)
Fresh ginger (approx 1/4 cup grated)
2 tbsp sweet paprika
1 tbsp mustard seed
1/2 tbsp freshly ground black pepper
5 cups red wine vinegar
500g brown sugar
2 tsp salt
Remove the stems and cut the figs into quarters.
Chop the onion into chunks.
Pit and chop the dates.
Using chillies is optional; you can amend the number and/or use or remove the seeds to adjust the heat to your liking
Put the vinegar, salt and sugar into a pan, bring to the boil and then simmer for 5 minutes. I started cutting the figs and onions into the preserving pan so boiled the vinegar and sugar separately but you can do them all in the same pan.
Add all the ingredients into the preserving pan, bring to the boil and then simmer for about 1 hour until most of the liquid has evaporated.
Ladle into hot sterilised jars and seal.
Leave for about a month for the flavours to develop.
Serve with meats and cheeses.