fig chutney
RECIPE
50 min

Fig chutney with ginger and chili

Sandy Neumann 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.

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Ingredients For

  • x 10
  • x 2
  • 20 g
  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
    x 0.50 See the article
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 Zehe See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 cs See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    40 g See the article
  • 50 ml
  • x 2

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

fig chutney ingredients
  • fig chutney step 1
  • 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. 

    fig chutney step 2
  • 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. 

    fig chutney step 3
  • Savoy cabbage
    Savoy cabbage
    Fleur de sel de Guérande sea salt PGI
    Fleur de sel de Guérande sea salt PGI
    See Recipe