Recipe: Clementine and fig chutney
PUBLISHED: 11:12 03 December 2019
Dorset’s award-winning Baking Bird, Lizzie Crow, shares locally inspired bakes to make as gifts – this week, she shows us how to make a fantastically festive chutney
This zesty festive fruity relish is glorious with cheese, and it's particularly delicious with baked brie.
Ingredients (makes 4 jars):
200g chopped shallots (or onion)
100ml Fussels rapeseed oil
(or any rapeseed oil)
1 generous teaspoon garlic puree
½ teaspoon chilli
1 teaspoon cumin seeds
1 dessert spoon coriander seeds
1 dessert spoon yellow mustard seeds
1 tablespoon Dorset Sea Salt
250g soft brown sugar
250ml red wine vinegar
3 clementines - zested and cut in half
250g dried figs dried (or 18 fresh figs) chopped in quarters
1. Heat the oil in a thick based pan and add the shallots, cook for a couple of minutes. Add the garlic and cook for 1 minute more. Add the spices and cook for a couple of minutes.
2. Add all the remaining ingredients (salt, sugar, clementines and zest, figs and vinegar) and cook for approximately 30 minutes until you have a thickened relish.
3. Pour into sterilised jars (do this by putting the empty jars in a hot oven for 10 minutes or on a hot wash in the dishwasher) and seal. Allow to cool and then label, date and trim them up!