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Fig Chutney


1 kg figs, cut into small chunks
2 medium onions, chopped
2 Supreme Cinnamon Quills
5 Supreme Star Anise
¼ cup Zaytuna Olive Oil
2 Supreme Bay Leaves
1 cup brown sugar
½ cup balsamic vinegar
1 ½ tsp Supreme Coriander Seeds
1 tsp Supreme Cumin Seeds
2 tsp Supreme Chilli Powder
1 tbsp Supreme Garlic paste
1 tbsp Supreme Coarse Black pepper


Add all ingredients into a pot and bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently until mixture is thick and jam-like. Remove whole spices if you wish then bottle into sterilised jars.