This is a play on one of Nigel Slater’s recipes for fruit chutney and as ripe figs start appearing in Andalucía with abundance, grapes too, it is time to start creating.

225g brown sugar
750g black figs
250g white grapes (seedless otherwise it is a pain deseeding them), cut in two
One apple (Granny Smiths), skin on, roughly chopped
150ml red wine vinegar
150ml cider vinegar
One tablespoon Balsamic vinegar
One tablespoon Pedro Ximénez wine
250g onions, chopped
250g raisins
One teaspoon allspice (make your own – ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, and a pinch of ground nutmeg)
Half teaspoon crushed black peppercorns
One teaspoon crushed coriander seeds
One teaspoon ground ginger
One teaspoon sea salt

Remove the stems from the figs then roughly chop them.

Add the figs and all other ingredients to a large stainless steel saucepan (large frying pan in my case as I was cooking away from home) and leave in a cool place, a fridge if you live in Andalucía, for 30 minutes allowing things to marry and penetrate.

After resting bring to a boil and then turn down the heat, simmering for 30 minutes or until the onions and fruit are soft.

Continue to cook gently, stirring from time to time to stop things sticking to the bottom of the pan.

It’s done when things are sticky and jam like. Makes 4½ jars worth.

On reflection this is nothing like Nigel’s recipe but he did, unknowingly, inspire me to create this. Thanks Nigel.

Fig Chutney