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.
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