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Fig Chutney

Though this fig chutney is a recipe for preserves and should be treated as such in the handling, it won't last long on the shelf. The sweet/tart balance is perfect.

  • 2 1/2 pounds fresh figs
  • 1 onion finely chopped
  • 2 cups of malt vinegar
  • 1 1/2 cups sugar
  • 1/2 cup chopped preserved ginger
  • 1/4 cups raisins
  • 1/2 teaspoon each mixed spice, curry power and ground cinnamon
  • 1 teaspoon salt


Wash figs, remove stems and chop into small pieces.

Place in a pan with onion and half the vinegar. Bring to the boil and simmer until pulpy. Add remaining vinegar, sugar, ginger, raisins, spices and salt. Stir until boiling. Simmer uncovered, stirring occasionally, until thickened. Pour into jars and seal when cool.

Yield: 6- 8 medium size jars

Contributor: Margaret E. Walker

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