Dried fig chutney

I am gluten intolerant and so find myself eating pretty solid rice bread that goes dry very quickly and is quite unappetising. I discovered that home made chutneys make an excellent savoury substitute for jam, smeared generously on the gluten free bread to give it moisture.

Enough storage jars for 1 litre of liquid.

375 g dried figs
6 tomatoes, chopped
4 apples, peeled
3 onions, chopped
½ tsp cloves
2 tbs salt
1 tbs mustard seeds
¼ tsp cayenne pepper
6 garlic cloves, sliced
2 bay leaves
1 tbs ground ginger
2 ½ cups apple cider vinegar

2 ½ cups rapadura sugar

1. Cut figs in quarters and soak in water overnight.
2. Drain figs and place with all remaining ingredients in a heavy based saucepan on medium heat.
3. Boil for one hour or until the chutney has thickened.
4. Pour into sterilized jars and refrigerate once cooled.

Serve on bread or biscuits, or with meat or cheeses. Vary the amounts of sugar, salt and ginger to adjust flavour. I use 1½ cups sugar and 1½ tbs salt.

Source for Dried fig chutney recipe: www.fmpmarketing.com.au