50 min

Fig chutney with ginger and chili

Name: Fig chutney with ginger and chili
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Zutaten für ca. 550 ml oder 5 Gläser à 125 ml; x 10.00 frische Feigen; x 2.00 Traditional Shallots; 20.00 g frischer Ingwer; x 0.50 Piment d'Espelette PDO; 1.00 Zehe Drôme White Garlic PGI; 2.00 EL Vallée des Baux-de-Provence Olive Oil PDO; 4.00 EL Guadeloupe Cane Sugar; 50.00 ml Balsamico-Essig; x 2.00 Zweige Thymian; 1-2 Prisen Salz

By Sandy Neumann, Bloggerin

Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili. You can turn the heat up or down according to taste. If you prefer something milder, it's fine to leave out the chili or just add a pinch of piment d'Espelette. Ginger has a distinctive flavor. It is used sparingly in the recipe but if you're not a fan, you can also leave it out.

Preparation time

25 min

Ingredients For

Ingredients for 550 ml
French Figs x 10
Traditional Shallots

x 2 See the article
Fresh Ginger 20 g
Sauces & condiments

Piment d'Espelette PDO

x 0.50 See the article
Drôme White Garlic PGI

1 Zehe See the article
Vallée des Baux-de-Provence Olive Oil PDO

2 cs See the article
Sweet products

Guadeloupe Cane Sugar

4 EL See the article
Balsamic vinegar 50 ml
Sprigs of thyme x 2
1-2 pinches of salt

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Preparation

Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili.

Add the shallots and garlic to a pan and sweat in olive oil. Then add the ginger and chili. Sweat for a further 2-3 minutes.

Add the figs and the brown sugar, allow to simmer for 3-4 minutes, then deglaze with the balsamic. Remove the thyme leaves from the stem and add these to the figs, followed by the lemon juice. Allow to simmer on a medium heat, uncovered, for 15 - 20 minutes. Stir occasionally. Reduce the liquid almost completely. Season with salt.