KCB 7.7: Fig and Apple Relish
Fig and Apple Relish
If you have a fig tree in your garden, or have access to one, then here's something to do with the enormous quantity of figs that are yielded when these luxurious fruits come into season. This delicious chutney-like relish goes wonderfully well as an accompanying condiment to a heavy meal and keeps for 6 weeks if refrigerated.
• PREPARATION & COOKING TIME: 1 1/2 hours
• YIELD: About 6 cups (1 1/2 litres)
• YIELD: About 6 cups (1 1/2 litres)
• 10 medium fresh ripe figs, chopped
• 3 medium apples, peeled, cored, and chopped into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) brown sugar, packed
• 1 cup (250 ml) sultanas
• 1/2 cup (125 ml) dried apricots, chopped
• 1 cup (250 ml) fresh lemon juice
• 2 cups (500 ml) white grape juice
• 1/4 cup (60 ml) tomato paste
• 1 tablespoon (20 ml) yellow mustard seeds
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) ground cinnamon
• 1/2 teaspoon (2 ml) ground cardamom
• 3 medium apples, peeled, cored, and chopped into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) brown sugar, packed
• 1 cup (250 ml) sultanas
• 1/2 cup (125 ml) dried apricots, chopped
• 1 cup (250 ml) fresh lemon juice
• 2 cups (500 ml) white grape juice
• 1/4 cup (60 ml) tomato paste
• 1 tablespoon (20 ml) yellow mustard seeds
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) ground cinnamon
• 1/2 teaspoon (2 ml) ground cardamom
1. Combine all the ingredients in a heavy 4-litre/quart saucepan. Cook over low heat, stirring constantly until the sugar dissolves.
2. Bring the relish to the boil, reduce the heat, and simmer uncovered for about 1 1/2 hours or until the relish is as thick as desired. Stir the mixture towards the end of cooking time to prevent it from sticking.
3. Pour the relish into hot, sterilized jars and seal when cold.
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