Name: Dried fig relish
Cook time: 50 min
Total time: 50 min
Ingredients: 375 gram (12 ounces) dried figs, stems removed, chopped finely; 1 small_piece (80g) brown onion, chopped finely; 2 cup (500ml) cider vinegar; 3/4 cup (165g) firmly packed light brown sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon yellow mustard seeds; 1 cinnamon stick; 1/4 teaspoon ground allspice; 1/4 teaspoon dried chilli flakes; 1/2 teaspoon coarse cooking salt (kosher salt)

Ingredients

375 gram (12 ounces) dried figs, stems removed, chopped finely

1 small_piece (80g) brown onion, chopped finely

2 cup (500ml) cider vinegar

3/4 cup (165g) firmly packed light brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon yellow mustard seeds

1 cinnamon stick

1/4 teaspoon ground allspice

1/4 teaspoon dried chilli flakes

1/2 teaspoon coarse cooking salt (kosher salt)

Method

1.Place figs in medium bowl, cover with cold water, stand overnight, drain.

2.Combine figs with remaining ingredients in large saucepan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally, about 30 minutes or until chutney thickens slightly. Discard cinnamon.

3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

Chutney will thicken on standing, it should be quite runny after cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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