This fig and olive chutney is a sweet and savory treat that’s perfect for cheese boards or as a topping for meats. It’s easy to make and stores well in the fridge, so you can enjoy it anytime!
Ingredients Needed:
- 325 grams of soft dried figs (snipped in half)
- 220 grams of pitted dry black olives
- 100 grams dark brown muscovado sugar
- 1 teaspoon fennel seeds
- 1 teaspoon ground cinnamon
- 1 pinch of ground cloves
- 60 millilitres marsala
- 150 millilitres of red wine vinegar
- 100 millilitres water
How To Make Fig and Olive Chutney?
- Combine ingredients: Add all the ingredients into a small, heavy-based saucepan (about 17–18 cm / 7 inches in diameter). Bring it to a boil, then cover with a lid. Turn the heat down and let it simmer for 15 minutes.
- Cool and blend: Remove from heat and let the mixture cool for 5 minutes. Then transfer it to a food processor and blend until finely chopped.
- Store: Spoon the chutney into clean, warm jars. Seal them with their lids and leave them to cool for about 3 hours before placing them in the fridge.
Recipe Tips:
- Use soft-dried figs: For the best texture and flavor, use soft-dried figs. They blend better and give the chutney a smoother consistency. If your figs are too hard, soak them in warm water for 10 minutes before using them.
- Chop olives finely: When adding the olives, make sure to chop them finely so they mix well with the other ingredients and create a more balanced chutney.
- Check the sweetness: Depending on the sweetness of your figs, you may need to adjust the amount of sugar. Taste the chutney before you finish cooking and add a little more sugar if you prefer a sweeter flavor.
- Don’t skip the simmering: Allow the chutney to simmer for the full 15 minutes to let the flavors blend. This step is key to making sure all the ingredients soften and the chutney thickens.
- Sterilize your jars: If you plan to store the chutney for longer periods, make sure your jars are clean and sterilized. This helps keep the chutney fresh and safe to eat for longer.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chutney cool to room temperature before placing it in the fridge. Store it in an airtight container, and it will keep fresh for up to a month.
- Reheat: To reheat on the stove, place the chutney in a saucepan over low heat. Stir occasionally until heated through.
Nutrition Facts:
- Calories: 50 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 100mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 0g
Try More Nigella Lawson Recipes:
Nigella Fig and Olive Chutney
Description
This fig and olive chutney is a sweet and savory treat that’s perfect for cheese boards or as a topping for meats. It’s easy to make and stores well in the fridge, so you can enjoy it anytime!
Ingredients
Instructions
- Combine ingredients: Add all the ingredients into a small, heavy-based saucepan (about 17–18 cm / 7 inches in diameter). Bring it to a boil, then cover with a lid. Turn the heat down and let it simmer for 15 minutes.
- Cool and blend: Remove from heat and let the mixture cool for 5 minutes. Then transfer it to a food processor and blend until finely chopped.
- Store: Spoon the chutney into clean, warm jars. Seal them with their lids and leave them to cool for about 3 hours before placing them in the fridge.
Notes
- Use soft-dried figs: For the best texture and flavor, use soft-dried figs. They blend better and give the chutney a smoother consistency. If your figs are too hard, soak them in warm water for 10 minutes before using them.
- Chop olives finely: When adding the olives, make sure to chop them finely so they mix well with the other ingredients and create a more balanced chutney.
- Check the sweetness: Depending on the sweetness of your figs, you may need to adjust the amount of sugar. Taste the chutney before you finish cooking and add a little more sugar if you prefer a sweeter flavor.
- Don’t skip the simmering: Allow the chutney to simmer for the full 15 minutes to let the flavors blend. This step is key to making sure all the ingredients soften and the chutney thickens.
- Sterilize your jars: If you plan to store the chutney for longer periods, make sure your jars are clean and sterilized. This helps keep the chutney fresh and safe to eat for longer.
Nigella Fig and Olive Chutney