Fig & Raisin Chutney

1 cup of dried figs
Half a diced onion
1/4 cup brown sugar
1/2 cup cider vinegar
8 ounces of crushed pineapple undrained
1 teaspoon finely cut fresh ginger
1/2 teaspoon of garlic (minced)
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Handful of Sunmaid Raisins

Cut the stems off the figs and roughly chop

In a medium saucepan, combine figs with all other ingredients

Simmer for 30 minutes uncovered, stirring occassionally until smooth (not gluggy)

Pour into hot sterilised jars and seal (use small glass jars with lid)

Yummy with:  crackers and assorted cheeses, any cold meats, beef or chicken burgers, ciabiatta   bread or just licked off the spoon! 

Enjoy

Post Note:  delivilish with Blue Vein Cheese

Summer has faded.....

.....and my vegetable garden has a few wispy plants lingering on, the basil, how splendid it was and how many leaves were plucked from the 5 plants I had.  The tomatoes have wizened along with the beans and tomorrow it all goes on the vege tip.  Time for winter veges: silverbeet - all colours and types, leeks as cute as, and beetroot plants.  The rocket is still rocketing and have been picking for salads for the past couple of weeks.  The chives, oregano and parsley and mint are still growing well.  Off to Palmers in Bethlehem to finds some exotic veges to plant - maybe some baby carrots would be nice.  Let the sun shine for the weekend to slightly warm the soil.