This chutney became a Walkerland tradition soon after a dear friend mentioned her mum used to make it. I wanted to send her a special gift. We liked it so much that everyone received a jar in their holiday parcel. Since then we’ve been told to “keep sending more” so when apple season rolls around we always make a batch or two of chutney.

Air Pockets

This jar spoon by Joseph and Joseph is an essential part of our preserving kit. It’s silly to love a spoon … but  I love this spoon! For chutney it’s great because once you’ve filled the jars you need to carefully get rid of the air pockets and bubbles before sealing the jars. The chutney is very thick and there is always a few pockets of air to remove once you’ve filled the jar. This spoon works really well and has a built in rest so you don’t have to worry about contamination as you move from jar to jar.

Home Canning: Apple Fig Chutney

Walkerland Apple Fig chutney has a tangy sweet flavour. It’s an ideal accompaniment for a cheese plate or cold meats, especially venison and beef. It is especially good served with Yogurt Cheese with Edible Flowers and chives. For long term, shelf stable storage we’ve included the directions for preserving it. This chutney became a Walkerland tradition soon [...] The Kitchen Old Fashioned Apple Fig Chutney European Print This

Serves: Aprox: 8 - 250ML Jars

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 30 voted )

Ingredients

• 2 Cups Apple cider vinegar
• 1 Cup honey
• 1 Pound Brown Sugar
• 2 Pound Apples (unpeeled. washed, cored, diced)
• 1/2 Pound Dried figs
• 1/2 Pound Dried cranberries
• 1/2 Pound Raisins
• 1 Large Onion (chopped and diced)
• Juice of two medium oranges (1 cup)
• Juice and zest of two medium lemons
• 1 Large Garlic clove (chopped and diced)
• 1 Tbsp Fresh grated ginger
• 1 Tbsp Mustard seed
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground nutmeg
• 1/2 Tsp Ground Cayenne Pepper

Instructions

Prepare all of the ingredients and add them to your preserving pan or heavy bottomed pot. Stir well and then slowly bring to a boil until the sugar has dissolved.

Simmer for 1½-2 hours, stirring frequently to prevent the chutney from sticking to the pan.

When the mixture becomes very thick it is ready.

Ladle the mixture into sterilized jars and use a preserving spoon or chopstick to carefully remove air pockets and bubbles from each jar. If necessary top up the jars.

Wipe the rims, add your lids and rings and water bath for ten minutes to seal.

Store in a cool, dark cupboard for two to three months to allow the flavours to develop before eating.