As requested by Mogs, recipe for Fig, Tomato and Caramelised Onion Jam is detailed below. Happy chutney making.
Fig, Tomato and Caramelised Onion Jam
1 Tablespoon Olive Oil
600g onions thinly sliced
2 Tbsp White Wine Vinegar
6 large Tomatoes
700g Dried Figs
125 ml Lemon Juice
880g Sugar (Extra)
Heat oil in large frying pan, add onion, cook, stirring about 15 minutes or until onion is very soft. Add vinegar and sugar, cook stirring often about 20 minutes or until mixture is lightly browned.
Meanwhile combine tomato with fig in a large heavy-based saucepan. Simmer uncovered, about 20 minutes until fruit is pulpy.
Add onion mixture and remaining ingredients, stir over heat until extra sugar is dissolved. Boil uncovered stirring occasionally, about 20 minutes, or uhtil jam jells when tested on a cold saucer. Out hot jam into hot sterilised jars, seal immediately.
Makes about 1.5 litres
Storage in cold dark place for about 6 months, refrigerate when opening