Tomato Fig Chutney
Chutney improves with time so is best made a couple of days before you’re planning on serving it. This makes about 2 2/3cups of chutney. About 2 tablespoons per serving.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 23
Calories: 57kcal
- 4 medium vine-ripened tomatoes 20 oz/600g
- 1 medium red onion, diced (1 1/2 cups) 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
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.
Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 157mg | Potassium: 129mg | Fiber: 1g | Sugar: 11g | Vitamin A: 231IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.4mg
