Apple and Fig Chutney

Apple and Fig Chutney

Preserving fruit has long been a British tradition but usually it involves seemly vast quantities of fruit and sugar. That's great when there's gluts of fruit about but not when you just have a handful of ingredients. For this I have created a solution in Apple and Fig Chutney.

The British staples of Bramley apples and onion form the base of this chutney. It is though a fusion of international flavours. The figs and mustard seeds give the chutney texture and little crunch. A warmth is given to the chutney from the ground ginger. The star ingredient though is the Maille Blend of Vinegar and Mango Purée. This is a chutney with a sweet, fruitiness rather than a sharp, sour vinegar taste. Perfect for serving with a selection of cheeses.

Yield: 2 x 250ml jars

Equipment: Heavy based saucepan

Ingredients

4 Bramley apples (approximately 600-650g), peeled, cored and chopped

2 Small onions, chopped

4oz (115g) Dried figs, chopped

250ml Maille Blend of Vinegar and Mango Purée

4oz (115g) Demerara sugar

½ tsp (2.5ml) Mustard seed

½ tsp (2.5ml) Ground ginger

¼ tsp (1.25ml) Salt

Method

1. Add all the ingredients to the saucepan and bring to the boil.

2. Reduce to a simmer and let the mixture gently cook until the apples have cooked down and the chutney has thickened.

3. It should take about 40-50 minutes for the chutney to develop the correct consistency. Meanwhile prepare the jars.

4. Wash the jars in hot water and allow to drip dry whilst you pre-heat the oven to 140°C/Gas mark 1.

5. Lay the jars flat on a baking tray and let them heat for 20 minutes in order to sterilise them.

6. Once the chutney is ready remove the jars from the oven and spoon in the chutney. Fill the jars to the top (once cold the chutney will start to sink down). Screw the lids on immediately.

7. Store in a cool, dark cupboard.

This is an entry for the Maille Culinary Challenge. I was sent a bottle of the Maille Blend of Vinegar and Mango Purée for using in the Challenge. The recipe, words and photographs are my own.