Making and Canning Fig Chutney
If not canning, this will keep in the refrigerator for a few
weeks.
Ingredients for 4 pints:
  
Figs
 15 small and ripe
Spanish Onions
 3 medium
Cider Vinegar
 1-1/2 cups
Brown Sugar
 1-1/2 cups
Ground Mustard
 1 tablespoon
Red Pepper Flakes (optional)
 1/4 teaspoon
Ground Ginger
 1 tablespoon
  1. Slice and halve the onions.
  2. Clean figs and pierce with a knife..
  3. Place all ingredients in a heavy pan and bring to a simmer.
  4. Simmer around 2 hours until fruit and onions are soft and the chutney has
    begun to thicken. It will continue thickening as it cools.
  5. For canning use the following techniques:
  6. Canning using hot pack method with 1/2” of headspace.  
  7. Processing with a Water Bath for 10 minutes at 212 degrees.  For
    elevations above 1,000 foot level see Altitude Time Adjustments.  After
    processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally as quickly as possible.
  8. Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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