Recipes > Lunch/Sides
Dried Fig Chutney
![](https://alisonspantry.com.sg/wp-content/uploads/2020/04/FigChutney_3406_mini-e1479693219902-8.jpg)
![](https://alisonspantry.com.sg/wp-content/uploads/2020/04/FigChutney_3406_mini-e1479693219902-8.jpg)
![](https://alisonspantry.com.sg/wp-content/uploads/2016/11/Fig-Chutney-1.jpg)
![](https://alisonspantry.com.sg/wp-content/uploads/2020/04/FigChutney_3406_mini-e1479693219902-8-255x170.jpg)
![](https://alisonspantry.com.sg/wp-content/uploads/2016/11/Fig-Chutney-1-255x170.jpg)
Ingredients
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 tsp finely chopped fresh rosemary
400g Alison’s Pantry Figs, chopped
150g dates, chopped
50g Alison’s Pantry Raisins
50g Alison’s Pantry Crystallised Ginger, finely sliced
1 tsp each salt and ground mixed spice
Pinch chilli powder
150g soft brown sugar
1½ cups apple cider vinegar
Instructions
Instructions
Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.
Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.
Spoon into sterilised jars and seal well.
Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.
This recipe was created by Julie Le Clerc for Alison’s Pantry.