Fig Chutney Recipe
Fig Chutney
Total time: 1hr to 2hr
Difficulty: Easy
Chef's Note

Don't store your jars on their sides: the acid in the vinegar will attack the lids!

Excellent served with cold meats, terrines, pâtés and charcuterie.

You can add some raisins if you like.

- 200 g (3/4 cup) Pineau ces Charentes or sweet wine
- 800 g (1 lb. 12 oz.) fresh figs
- 200 g (7 oz.) dried figs
- 90 g (3 oz.) finely chopped onion
- 10 g (2 tsp.) olive oil
- 80 g (2 oz.) green apple
- 10 peppercorns
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 45 g (3 tbsp.) honey
- 70 g (5 tbsp.) white or cider vinegar
  1. Plump the raisins in the Pineau des Charentes or sweet wine for several hours (preferably overnight). To save time, you could also place them in a small saucepan and simmer over low heat for 30 minutes, in which case, let cool in the cooking liquid. 
  2. Rinse the figs briefly under cold water, pat dry, remove the stem ends and quarter.
  3. Peel, core and dice the apple. 
  4. Sauté the apple, without browning, in a little olive oil. Add the quartered figs. 
  5. Add the diced apple, a few peppercorns, cinnamon, ginger, salt and dried figs and mix well. Cook for 3 minutes. 
  6. Add the honey; cook for 30 minutes, stirring regularly. 
  7. After 30 minutes, add the cider vinegar (milder and less aggressive). Cook for 10 minutes longer and remove from the heat. 
  8. Process in a blender if you want a smooth texture, cool to room temperature, pack into jars and refrigerate or freeze. 
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