Dried Fig Chutney

Makes 1 litre

Ingredients

• 375g Lion of Sahara Dried Figs
  
• 6 tomatoes chopped
• 1tbsn mustard seeds
  
• 4 peeled apples, sliced
• 1/4 tspn cayenne pepper
• 3 onions, chopped
• 6 garlic cloves, sliced
  
• 1/4 tspn cloves
• 1 tbsn ground ginger
  
• 2 bay leaves
• 2 1/2 cups cider vinegar
  
• 2 tbsn salt
• 2 1/3 cups brown sugar

Cut figs in quarters and soak overnight. Drain figs and place all ingredients in a large heavy based pot on medium heat. Boil for 1 hour until the chutney has thickened. Pour into sterilised jars and refrigerate.

Serve on handcut bread with shaved ham, swiss cheese and rocket or add to your favourite sandwich.

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