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Recipe: Clementine and fig chutney

PUBLISHED: 11:12 03 December 2019

Fig and clementine chutney, photo credit: Lara Jane Thorpe

Fig and clementine chutney, photo credit: Lara Jane Thorpe

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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

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Method:

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!



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