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Warm Fig and Mustard Seed Chutney
    • Prep: 0:30
    • Cook: 0:50
  • Difficulty:
  • Serves:


    • 1 tbsp rapeseed oil
    • 2 large onions, peeled and finely chopped
    • 200g dried, ready-to-eat figs, finely chopped
    • 500g Cox’s apples, peeled, cored and finely chopped
    • 5cm piece fresh ginger, peeled and finely chopped
    • 2 tsp black mustard seeds
    • Pinch cinnamon
    • Pinch nutmeg
    • 1 tsp sea salt
    • 400ml cider vinegar
    • Juice of 1 lemon
    • 400g soft light brown sugar


Makes approximately 1kg of chutney

Heat the rapeseed oil in a large, wide pan and add the onion. Sauté for 5 – 10 minutes, until softened, then add the figs, apples, ginger, mustard seeds, spices, salt, vinegar and lemon juice. Bring to the boil, stirring, and boil for 10 minutes.

Add the sugar and stir to dissolve. Simmer for 20 – 30 minutes, stirring occasionally, until the chutney has thickened.

Spoon into sterilised jars, seal and label. The chutney will keep in a cool, dark place for 6 months.