Fig and Tomato Chutney with Thyme
A slightly spiced chutney made with figs, green tomatoes, fresh thyme, and habanero chili.
Equipment
- 1 Immersion mixer (optional, only if you want a smooth texture)
Ingredients
- 2 tbsp olive oil extra virgin
- 4 small red onions finely chopped
- 2 cloves garlic chopped
- 2 tsp ground cinnamon
- 1 tsp fresh grated ginger
- Zest and juice of 1 lemon
- Zest of 1 lime
- Zest of 1 orange
- 1 tsp grated nutmeg
- 2 tbsp fresh thyme leaves
- 250 grams small green tomatoes cut into quarters
- 250 grams figs cut into quarters
- 150 ml cider vinegar
- 150 ml white wine vinegar
- 250 grams muscovado sugar
- Salt and pepper to taste
- 2 small dried chili peppers (optional)
- ⅛ dried Habanero chili
Instructions
- Put the olive oil into a deep pan, heat for a few minutes and and add the onions.
- Cook gently until the onions are soft and translucent.
- Add the garlic and continue cooking until fragrant.
- Add the tomatoes, cinnamon, ginger, citrus zest, nutmeg, thyme, lemon juice, and both vinegars.
- Stir well and let simmer for about 25 minutes.
- Add the figs, muscovado sugar, salt, pepper, dried chilies, and habanero chili.
- Mix everything and let it cook for another 25 minutes until the chutney has a jam-like texture with chunky pieces.
- If desired, blend lightly with a hand mixer for a smoother consistency.
- Put the chutney into sterilized jars while still hot, seal hermetically, and let cool completely.
- Store in the refrigerator for up to three months.
Notes
- About 85 kcal per serving.
- With the above mentioned quantity, I filled up a 380 gram jar and a small 50 gram jar.
Nutrition
Calories: 85kcal
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