This fig chutney is ideal to be served with a cheese platter or foie gras. It brings a touch of sweetness while remaining slightly tangy.
Wash the figs and cut them into quarters. Chop the red onion. Grate the ginger.
In a casserole, add the figs, red onion, dry white vinegar, cane sugar, ginger, salt and pepper.
Cook over a low heat for 2 hours.
Coarsely blend the chutney and leave to cool. Serve with a cheese platter or foie gras.