FIG AND ROSEMARY CHUTNEY

Ingredients......1 kg castor sugar, 1 kg of figs, 1 cup of fresh rosemary sprigs, 1/2 cup of white vinegar, 2 tbs of fennel seeds, 1 dsp of curry powder, 1 tbs of minced garlic, 1 tbs of minced ginger, 1 small onion , peeled and chooped. Remove the stalks from the figs. Cut the figs roughly, DO NOT PEEL. Place the figs in a large pot and pour over 500gm of the sugar to cover the figs. Stir well to combine, now let stand until juice rises. Place the pot over a medium heat and bring to the boil, stirring occasionally. Add the curry powder, minced garlic, ginger and chopped onion. Continue to simmer till the onion softens. Now add the remaining 500 gm of sugar, vinegar, fennel seeds and the fresh rosemary sprigs. Simmer for a further 40 minutes , stirring occasionally as cooked fruit has a tendency to sink and the juice rises. remove from heat. Pour into hot, sterilised jars, seal and label. Place in a cool dark area of your pantry and letb sitb for 2 weeks before opening , once opened keep in the refrigerator. The chutney will last for 8 - 10 months. This recipe came about as I was the happy recepient of the rosemary from Roel and Maureen's garden, fig and rosemary are the perfect flavour partners.