Hello, yes you can replace with white sugar. The chutney will be the same but maybe slightly lighter in colour. Hope you enjoy it 😁 Debbie x

Oops, I see my question was answered already.

Hi Deb, Thanks so much for your question. I havent actually tried this recipe with dried figs, so couldn't be sure of exact quantities or how it would turn out. However, I would go for less dried figs as they contain a higher amount of sugar and less moisture. So maybe around 300g. You may also want to reduce the amount of muscovado sugar added to the recipe so it's not overly sweet. Also I would suggest soaking the dried figs in warm water for a few minutes to help rehydrate and plump up before draining and adding to the chutney. Hope this helps, do let me know if this works out for you.

Hi Maureen, thanks so much for your lovely comment. Mixed spice is a commercially prepared blend of sweet spices, usually including cinnamon, nutmeg and allspice. I believe its similar to pumpkin pie spice in the USA. If in doubt just replace half with cinnamon and half with nutmeg. Thanks, Debbie x

Thanks
Mystifiedme

Hi Becky, mixed spice is a blend of sweet spices usually including ground cinnamon, ground nutmeg, ground ginger, ground coriander, caraway seeds and cloves. I believe pumpkin spice is a good alternative. Hope this helps! Thanks, Debbie

What spices are in “mixed spice?” Thanks! The recipe sounds delicious!

Hi Sandra! Thanks for your comment. I havent actually tried this recipe with dried figs, so couldn't be sure of exact quantities or how it would turn out. However, I would go for less dried figs as they contain a higher amount of sugar and less moisture. So maybe around 300g. You may also want to reduce the amount of muscovado sugar added to the recipe so it's not overly sweet. Also I would suggest soaking the dried figs in warm water for a few minutes to help rehydrate and plump up before draining and adding to the chutney. Hope this helps, do let me know if this works out for you. Debbie x

Hi Melinda,
Thanks so much for your comment and for notifying me of the inactive link. I've now replaced the link with some preserving guidelines from Riverford, which I hope will be useful.

I terms of this particular recipe the 400ml of vinegar and 350g of sugar should be enough to preserve the chutney for at least 6 months. This is assuming that both vinegars have an acetic acid content of at least 5% and that the chutney is brought to boiling point during cooking and kept there for 30 minutes. The chutney should also be transferred to sterilised jars whilst it is still hot and jars should be sealed immediately. As the chutney cools a vacuum will form, pulling the lid in nice and tight. You can check this by pressing on the lid to make sure it doesn't depress any further. If it does depress and a seal hasn't formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks.

Once opened, after proper sealing, refrigerate and eat within 1 month.

Thanks so much for stopping by and taking a the time to leave a comment. I do hope you make and enjoy the chutney - let me know 🙂

Debbie

Thanks for your comment Glenda! Pleased to hear that you enjoyed the recipe! Debbie x

Hi there, thanks for your comment. I usually leave the skin on as its easier and quicker and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney - so just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off) - hope this helps and that you enjoy the chutney! Thanks, Debbie

That’s great, thank you!

Hi Katie! Thanks so much for your comment - it's a good point and I should make this clearer above. I usually use the small 110ml jars and this recipe fills about 10 of those. If you have larger, standard size jars it will probably fill around 6 of these. I've made this chutney for Christmas gifts a few times and always love giving them out 🙂 thanks!! Debbie

Fig jam recipe now published: https://properfoodie.com/fig-jam/
🤗

Hi Doris, Thanks so much for your comment - I hope that you managed to make the chutney and that you are now enjoying it. Yes once the hot chutney is in the sterilised jars, screw the lids on immediately (i use marigold gloves to protect my hands from the heat). Then as the chutney cools a tight seal will form between the jar and lid. Once cooled you can check its fully sealed by pressing in the centre of the lid. If a tight vacuum seal has formed the lid shouldn't depress further. If it does depress then the seal hasn't formed, which means you will need to place in a water bath for shelf storage. Or keep in the fridge and use within 6 weeks. Hope this helps! FYI - I'm due to post a fig jam recipe this week, if you have any extra figs leftover 🙂 Thanks!

Debbie

Hi May! Thanks so much for your comment - only just seen it as it went into my spam for some reason. Ooooh I like the idea of adding chilli - my other half would love that 🙂 Can't wait to open mine - trying to wait until Christmas eve 🙂 Have a lovely Christmas!!