Fresh Fig Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg green figs
  • 1lb/450g onions
  • 4 oz/100g crystallized ginger
  • 1 pint/500 ml vinegar
  • 8 oz/225g soft brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


Wash the figs and cut them into small pieces with the onions and ginger. Heat the vinegar, sugar, salt and pepper, stirring until the sugar has dissolved. Add the figs, onions and ginger and bring to the boil. Simmer for 45 minutes until the mixture is thick, pour into jars and cover.

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