Homemade Chilli, Tomato & Fig Chutney
Recipes

Homemade Chilli, Tomato & Fig Chutney

Pauline Dale is a Lakeland customer from Manchester, and has shared her Homemade Chilli, Tomato, and Fig Chutney recipe with...

Ingredients

  • 500g red onions 
  • 500g tomatoes 
  • 175g dried figs 
  • 4 cloves of garlic 
  • 1 large red chilli 
  • 2 tsp fresh ginger, grated 
  • 1 tsp celery salt 
  • 1 tsp smoked paprika 
  • 2 cardamom pods 
  • 250g soft brown sugar 
  • 150ml red wine vinegar 

Method

  1. Sterilise and prepare two 90g (2lb) Lakeland jam jars.
  2. Peel and finely slice the red onions and garlic and add to a large pan with the sugar and vinegar.
  3. Roughly chop the tomatoes and figs and add to the pan.
  4. Carefully deseed and finely chop the red chilli pepper and add to the pan along with grated ginger. Leave the seeds in the chilli if you like more heat.
  5. Add the celery salt, paprika and cardamom pods, slightly crushed.
  6. Give the ingredients a good stir.
  7. Place a lid on the pan and simmer for one hour. After one hour, remove the lid and turn up the heat until the mixture begins to boil gently. After around 20-30 minutes the liquid will have reduced to a sticky jam-like consistency. Turn off the heat and allow the chutney to cool slightly.
  8. While still warm, remove the cardamom pods and pour the chutney into the prepared jars.
  9. Wait until the chutney is completely cool in the jars before adding the lids.