***** CODE PUB = PUB_B *****
Womanity Fig Chutney Recipe
Womanity Fig Chutney
Hélène Darroze, Restaurant Hélène Darroze, Paris
Hélène Darroze, Restaurant Hélène Darroze, Paris
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes
Difficulty: Easy
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.

- 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
  1. Cut the fresh figs into 8 sections and the dried figs into large pieces.
  2. Combine the fresh figs, sugar and lemon juice, then let macerate one hour.
  3. Gently cook all ingredients over low heat.
More recipe ideas

Recipe: Yves Bagros
Textures: Fabrice Bouquet

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****