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Womanity Fig Chutney Recipe
Chef's Note
It is always better to prepare a chutney about two weeks before serving to allow the spices and flavors to develop.
Pair this chutney with my Sea bream tartare and cocoa bean mousseline, recipe inspired by the new interpretation of Womanity, the last fragrance of Thierry Mugler.
Ingredients
- 330 g (11 oz.) fresh figs
- 90 g (3 oz.) light brown sugar
- 100 ml (3 1/2 oz.) red wine vinegar
- 1 tbsp. balsamic vinegar
- 1 tsp. lemon juice
- 1 tbsp. diced red onion
- 1/4 medium-sized apple
- 3 pinches lemon zest
- 1 cardamom seed
- 1/2 star anise
- 1 tsp. mustard seed
- 1 tsp. coriander seed
- 1/4 tsp. ground ginger
- 1/4 tsp. five-spice powder (Sichuan pepper, star anise, cinnamon, cloves and fennel)
- 1/4 tsp. pink peppercorn
- 1 large pinch nutmeg
- 1 pinch ground cinnamon
- 1 dash Bird’s Eye chili powder
- 1 pinch salt
Method
- Cut the fresh figs into 8 sections and the dried figs into large pieces.
- Combine the fresh figs, sugar and lemon juice, then let macerate one hour.
- Gently cook all ingredients over low heat.
More recipe ideas
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Photo:
Recipe: Yves Bagros
Textures: Fabrice Bouquet
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