Fig and Olive Chutney
by Nigella. Featured in NIGELLISSIMAIntroduction
I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themselves are not averse to a condiment or two of their own, either. But I love bringing the two strands of our differing cultures together — and this fig and olive chutney is a marriage made in paradiso.
And please read the Additional Information section at the end of the recipe before proceeding.
I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themselves are not averse to a condiment or two of their own, either. But I love bringing the two strands of our differing cultures together — and this fig and olive chutney is a marriage made in paradiso.
And please read the Additional Information section at the end of the recipe before proceeding.
Ingredients
Serves: approx. 750ml in total
- 325 grams soft dried figs (snipped in half)
- 220 grams 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 red wine vinegar
- 100 millilitres water
- 12 ounces soft dried figs (snipped in half)
- 1¼ cups pitted dry black olives
- ½ cup dark brown sugar
- 1 teaspoon fennel seeds
- 1 teaspoon ground cinnamon
- 1 pinch of ground cloves
- ¼ cup marsala
- ⅔ cup red wine vinegar
- 7 tablespoons water
Method
- Put all the ingredients into a smallish (approx. 17–18cm / 7 inch diameter), heavy-based saucepan that has a lid, bring to a bubble and when it starts boiling, clamp on the lid, turn down the heat and simmer for 15 minutes.
- Remove from the heat, take off the lid and let it stand to cool a little for 5 or so minutes, then tip into a food processor and blitz until finely chopped: this does not take long.
- Spoon the chutney into clean, warm jars, then seal with their lids and leave to cool for about 3 hours before transferring to the fridge.
- Put all the ingredients into a smallish (approx. 17–18cm / 7 inch diameter), heavy-based saucepan that has a lid, bring to a bubble and when it starts boiling, clamp on the lid, turn down the heat and simmer for 15 minutes.
- Remove from the heat, take off the lid and let it stand to cool a little for 5 or so minutes, then tip into a food processor and blitz until finely chopped: this does not take long.
- Spoon the chutney into clean, warm jars, then seal with their lids and leave to cool for about 3 hours before transferring to the fridge.
Additional Information
MAKE AHEAD / STORE:
Should you be inclined to store this chutney for up to 3 months or thereabouts, then you should return the processed chutney to the saucepan, put it over a medium heat and bring it back up to a boil; it will bubble at the edges and be steaming slightly. Transfer it to warm, sterilized jars, seal and leave them to cool, then store in a cool, dark place. I tend not to bother with this fandango but warn friends who are the recipients of my chutney as a gift that they must keep it in the fridge and eat within the month; they don’t find this problematic at all. Nor will you.
I use the amount above to fill 3 preserving jars of 250ml / 1 cup or 6 tinier ones.
NOTE: for vegans, check your brand of marsala is vegan — not all brands are.
MAKE AHEAD / STORE:
Should you be inclined to store this chutney for up to 3 months or thereabouts, then you should return the processed chutney to the saucepan, put it over a medium heat and bring it back up to a boil; it will bubble at the edges and be steaming slightly. Transfer it to warm, sterilized jars, seal and leave them to cool, then store in a cool, dark place. I tend not to bother with this fandango but warn friends who are the recipients of my chutney as a gift that they must keep it in the fridge and eat within the month; they don’t find this problematic at all. Nor will you.
I use the amount above to fill 3 preserving jars of 250ml / 1 cup or 6 tinier ones.
NOTE: for vegans, check your brand of marsala is vegan — not all brands are.
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What 2 Others have said
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Posted by mac92 on 29th July 2016
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Posted by skate on 21st December 2014
Show more commentsSuch a great recipe! It's now my go to for a dinner party starter, and it always gets a great reaction. Perfect with cheese and rosemary crackers. I personally like the chutney to be a little less sweet, so I tend to bulk up the amount of olives and reduce the number of figs slightly. If I don't have marsala in the cupboard, I substitute port and it works just as well.
I made this for Christmas presents and kept a jar for myself. My, it's good. I'm trying it with cheddar but I'm thinking it would be even better with a nice blue cheese.