Fig & Blackberry Chutney.

A Recipe given To Me By HobbitDave, a fellow photographer who also posts on ePHOTOzine

Ingredients
800g fresh figs (12)
200g fresh blackberries
200 ml balsamic vinegar
300g soft brown sugar
zest and juice of 1 lemon
1 red onion (optional), 15 cherry tomatoes
2 teaspoons mixed spice
10g fresh root ginger
1 tablespoon of olive oil

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 2 × jars

Use a sturdy pan, quarter the figs, halve the tomatoes, sling everything in the pan, bring to the boil and simmer for one hour. Pot in sterilised jars while hot (Jars, chutney and lids) and leave to mature for at least 3 months before using. Refrigerate after opening.