Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes. | 2. Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.). | 3. Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	850		chopped	-	-	-	-
fig	400		chopped dried	-	-	-	-
red onion	3		chopped	180.0	42.03	4.95	0.45
apple	3			283.92	75.4026	1.4196	0.9282
gingerroot	40	g	cut	35.6	0.0	7.92	0.2
allspice	2	teaspoons	ground	9.994	2.7406	0.2314	0.3302
chili pepper flake	1	pinch		35.6	0.0	7.92	0.2
lemon zest	2	teaspoons	grated	35.6	0.0	7.92	0.2
demerara sugar	700			23940.0	6179.67	7.56	0.0
salt	2	teaspoons		-	-	-	-
red wine vinegar	800			2264.8	32.184	4.768	0.0
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.