Fig Ginger Chutney

Photo: flickr user ejhogbin

Ingredients

30 ounces fresh figs, chopped

14 1/8 ounces dried figs, chopped

3 large red onions, finely chopped

3 mediums bramley apples

1 1/2 ounces fresh gingerroot, cut into fine matchsticks

2 teaspoons ground allspice

1/16 teaspoon dried chili pepper flakes

2 teaspoons finely grated lemon zest

24 2/3 ounces demerara sugar

2 teaspoons salt

3 1/2 cups red wine vinegar

2 teaspoons fresh ground black pepper

Preparation

Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.

Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced and thickened. If the chutney becomes too dry, add a bit of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chili flakes as needed. (Note: depending on the water content of the figs, it can take over 2 hours to reduce.).

Spoon into sterilized jars and seal.