Gingered Fig & Mango Chutney

Step 1:

Prep the figs: Let the frozen whole figs sit at room temperature for 10–15 minutes to soften slightly, then roughly chop.

Step 2:

Sauté the base: In a medium saucepan, heat a splash of oil over medium heat. Sauté the chopped red onion and garlic until softened (about 5 minutes).

Add the frozen ginger and cook for 1–2 minutes more.

Step 3:

Add the fruit & spices: Stir in the chopped figs, frozen mango, sugar, vinegar, cinnamon, allspice, salt, and chilli flakes (if using). Mix well and bring to a simmer.

Step 4:

Simmer and reduce: Reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally.

The mango will soften and break down, the figs will become jammy, and the mixture will thicken.

Add a splash of water if it gets too thick.

Step 5:

Cool and store: Let the chutney cool before transferring it to clean, sterilised jars. Store in the fridge for 2–3 weeks.