This chutney is best enjoyed cold or heated up with a hard cheeses platter or with some good game dishes, like venison, guinea fowl, wild boar, pheasant, & also with my wild boar appetizer. You can find the recipe here! ( filed under Sophie’s Christmas menu ! )
Recipe: For 3 pots/ 2 pots, each 350 ml & 1 pot 400 ml / So, for 1100 ml chutney
800 gr fresh figs, stems removed, cleaned with water, pad dry on kitchen paper, cut into 4 ( weighted after cleaned & stems removed)
200 gr dried figs, stems removed & cut into little pieces
Juice of ½ lemon & lemon parts cut into small pieces ( peel, white parts & seeds removed )
100 gr red onions, peeled & cut into little pieces ( weighted when peeled )
100 gr unrefined fine coconut blossom sugar / if you don’t have that : cane sugar
1 tablespoon ( 15 ml ) of apple cider vinegar
3 grinds of sea salt ( I use Maldon )
a few pinches of cayenne pepper
1. Take a large bowl & add both the fresh fig parts & the dried fig parts. Mix well.
2. Divide the sugar all over the fig parts, add the red onion parts too & mix well with a spoon.
3. Add the cider vinegar, the lemon pieces & lemon juice. Mix it all carefully together with a spoon.
4. Take a larger cooking pot & spoon the mix in it. Ad about 3 grinds of sea salt & a few pinches of cayenne pepper, not too much. Place on a medium hot fire & cook softly for about 25 minutes. It has to cook. Stir from time to time & don’t let the mix burn. The mix will thicken.
5. Rinse your 3 bottles with hot water & place them upside down on a clean towel until ready to use.
6. Fill your bottles up & immediately turn the lids on them. Let them cool down. Label them. Place them aside in a cool place but not the fridge. Once you have opened a bottle, keep in the fridge.
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You might like other fig recipes on my blog: