Peel, core and finely dice the apples and put into a large, heavy-based pan. Stir in the onion, figs, prunes, vinegar, sugar, chilli, ginger and nutmeg.
Step 2
Put pan over a low-medium hob heat and cook, stirring frequently, to warm the mixture through and dissolve the sugar, about 5min. Turn up the heat to medium and simmer uncovered for about 45min, stirring regularly – the final mixture needs to be fairly thick.
Step 3
Stir in the sultanas and cook for a further 5-10min. Ladle into sterilised jars (see Get Ahead tip) and seal. Allow to cool completely, and ideally set aside to mellow for a couple of months before opening.
Get Ahead
Make up to six months ahead. Store in a cool, dry place. Chill after opening. Sterilise jars and lids by washing in hot, soapy water, then put in a preheated 130°C (110°C fan) mark ½ oven for 10min.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
