Fresh Fig And Ginger Chutney From The Auberge

• 850 g fresh figs, chopped
• 400 g dried figs, chopped
• 3 large red onions, finely chopped
• 3 medium bramley apples
• 40 g fresh gingerroot, cut into fine matchsticks
• 2 teaspoons ground allspice
• 1 pinch dried chili pepper flakes
• 2 teaspoons finely grated lemon zest
• 700 g demerara sugar
• 2 teaspoons salt
• 800 ml red wine vinegar
• 2 teaspoons fresh ground black pepper

1. Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
2. Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
3. Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

fresh figs, red onions, bramley apples, fresh gingerroot, ground allspice, chili pepper, lemon zest, demerara sugar, salt, red wine vinegar, fresh ground black pepper

Taken from www.food.com/recipe/fresh-fig-and-ginger-chutney-from-the-auberge-381309 (may not work)