Fig Chutney Recipe
Total time: 1hr to 2hr
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
- 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.
- Rinse the figs briefly under cold water, pat dry, remove the stem ends and quarter.
- Peel, core and dice the apple.
- Sauté the apple, without browning, in a little olive oil. Add the quartered figs.
- Add the diced apple, a few peppercorns, cinnamon, ginger, salt and dried figs and mix well. Cook for 3 minutes.
- Add the honey; cook for 30 minutes, stirring regularly.
- After 30 minutes, add the cider vinegar (milder and less aggressive). Cook for 10 minutes longer and remove from the heat.
- 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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