Fig & Cinnamon Chutney Recipe

Fig & Cinnamon Chutney

Ingredients

1kg fresh figs, with stems cut off and cut into quarters

700g. brown sugar

50ml. balsamic vinegar

50ml, apple cider vinegar

Juice of 2 lemons

1 – 1.5 tsp. cinnamon, ground

Directions

Place everything in a medium sized saucepan.
Bring up to the boil and then instantly turn down to a simmer. Stir until sugar is dissolved.
Simmer for 1 hour or until it has reduced by half.
Place chutney into sterilised jars that are still hot, making sure to leave at least 1cm space at the top of the jar.
Wipe around the top of the jar and screw on lid tightly. Leave on the side for 24hrs to cool down and to make sure the lid has been sucked under/sealed properly.
Eat within one year and put in the fridge once you open each jar. If any lids did not get sucked down, then use/eat these jars first.