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Fig chutney Recipe
Fig chutney
Hélène Darroze, Restaurant Hélène Darroze, Paris
Hélène Darroze, Restaurant Hélène Darroze, Paris
Flavors of Paris and the Ile-de-France
Total time: less than 15 minutes

Preparation and cooking time: 10-15 minutes
Soaking tme: 1 hour

Difficulty: Easy
Chef's Note

It is always better to prepare a chutney about two weeks before serving it to allow the spices and flavors to develop.

Try this chutney with my Sea bream tartare and cocoa bean mousseline.

- 350 g (12 oz.) fresh black figs
- 175 g (6 oz.) dried fi gs
- 100 g (3 1/2 oz.) white wine vinegar
- 150 g (5 oz.) Montbazillac wine
- 100 g (3 1/2 oz.) granulated sugar
- 100 g (3 1/2 oz.) mountain honey
- 1 g (1/2 tsp) crushed black pepper
- 2 g (4/5 tsp) ground cinnamon
- Juice of half a lemon
- Grated zest of one orange
  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. In a separate bowl, combine the dried figs and wine.
  4. Bring the vinegar and honey to a simmer in a pan and reduce by half.
  5. Add the spices, wine, orange zest, dried figs and macerated fresh figs.
  6. Bring to a boil, cook for 5 minutes and let cool.
More recipe ideas

Recipe: Yves Bagros
Textures: Fabrice Bouquet

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