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Fig and Walnut chutney with Port

Modified on Sunday, 20 November 2011 16:33 by Administrator Categorized as Uncategorized
  • 10 Dried Figs with the hard bit cut out
  • 1/3 Cup Canola Oil
  • 250 ml of Cider Vinegar
  • 1/3 cup of White Sugar
  • Orange Juice + Peel ( 3 oranges )
  • Red Pepper Flakes
  • Port - 50 to 100ml
  • Juice of 1/2 lemon
  • 1 Chunky Diceed Red Onion
  • Fresh Thyme - 1 teaspoon choopped finely
  • Salt
  • Walnuts diced
  • Optional - Chilli Powder


Dice the figs up - about the size you want to eat in the final product so now too big

Into a pot

Juice the oranges and finely dice the peel Add the diced figs Add the cider vinegar Add the diced onion Add the Canola Oil Add the chopped Thyme Add the White Sugar Add the red pepper flakes Add the Lemon Juice

Bring to a boil and reduce to a simmer and simmer until the figs are soft.

Add the Port (makes the mixture brown)

Season with salt + optional chilli powder (1/5th of a teaspoon)

Continue simmering until the mixture is reduced and you can seperate the liquid with a spoon and see the bottom of the pot.

Add the diced walnuts and cook for a couple of minutes - want them to have a crunchy texture.


Place into sterialised jars.

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