🧂 Ingredients

• 1 ½ cups fresh blackberries
• 1 ½ cups fresh figs
• ½ cup onion
• ½ cup apple cider vinegar
• ½ cup brown sugar
• 1 tbsp grated fresh ginger
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp allspice
• ¼ tsp salt
• 2 tbsp olive oil
• 1 tbsp water

📖 Instructions

🍇 Prepare the Fruit
Chop the figs into small pieces, removing the stems. If using dried figs, soak them in warm water for about 10 minutes, then drain and chop.
Mash the blackberries lightly with a fork or potato masher to release some of the juices. Set aside.

🔥 Sauté the Onions & Ginger
In a medium saucepan, heat 2 tbsp of oil over medium heat.
Add the onions and sauté until translucent, about 5 minutes.
Stir in the fresh ginger and cook for another 1-2 minutes until fragrant.

🌀 Cook the Chutney
Add the blackberries and figs to the saucepan with the onions.
Pour in the apple cider vinegar, brown sugar, and lemon juice. Stir to combine.
Sprinkle in the cinnamon, cloves, allspice, and salt. Stir until the mixture is well-integrated.

🔥 Simmer & Thicken
Bring the mixture to a gentle simmer and reduce the heat to low.
Let the chutney simmer for 25-30 minutes, stirring occasionally, until it thickens and becomes syrupy. If it becomes too thick, add 1 tbsp of water at a time to adjust the consistency.

👩‍🍳 Taste & Adjust
Taste the chutney and adjust the seasonings as needed. You may want to add a little extra sugar for sweetness or vinegar for tanginess, depending on your preferences.

❄️ Cool & Store
Let the chutney cool to room temperature before transferring it to a jar or airtight container.
Store in the refrigerator for up to 2-3 weeks. The flavors will continue to develop and improve after a day or two!

📝 Serving Suggestions
Serve chilled or at room temperature with crackers, cheese, grilled meats, or roasted vegetables.
Perfect as a condiment for chicken, lamb, or even spread on sandwiches!
Can be used as a topping for pasta, roasted potatoes, or stirred into yogurt.