A Spoonful of Sugar

I finally got around to making my chutney, and I'm pleased to say that it is absolutely gorgeous! Sweet but piquant and a bit of a kick if you sneak too large a spoonful out of the bowl! I'd definitely make this again, but I'd probably dice up the figs fairly small so that future sandwiches sit more evenly. My sandwich was absolutely divine by the way - I ended up using pain de campagne (rather than granary) as I wanted my sandwich straight away and I think it was even better! The slight sourness of the bread seemed to work well with the mostly sweet goat cheese & chutney filling... Oh - I did take a photo of the chutney but it didn't look very appetising. Trust me - this tastes way better than it looks.

From "The Quick After-Work Low-Fat Cookbook" by Sue Kreitzman

1/2 red chilli, deseeded and finely chopped
1/2 green chilli, deseeded and finely chopped
8 ready-to-eat dried figs, stemmed and cut into 6 pieces each (I used Waitrose figs which are very juicy and yummy)
5 dry-pack sundried tomatoes, very roughly chopped (use scissors)
1/2 inch piece fresh root ginger, peeled and crushed (I actually just minced it on a microplane grater)
3-4 garlic cloves, roughly crushed
juice and grated rind, 1/2 orange
juice and grated rind, 1/2 lime
diced flesh of 1/2 orange
1 tablespoon Worcestershire sauce
several dashes Tabasco sauce (I didn't have any, so I just chucked in some crushed chilli)
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 pint (300ml) vegetable stock
1 tablespoon fresh chopped flat-leaf parsley
1 tablespoon fresh chopped coriander

Put all the ingredients in a pan, except for the herbs. Bring up to a simmer and cook for approxminately 10 minutes until thickened and syrupy.
Stir in the herbs and leave to cool. Transfer to a clean bowl and refrigerate.

Keeps for up to one week in the fridge.