Fig chutney with ginger and chili
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.
- x 10
Fruits & VegetablesTraditional shallotsx 2 See the article
- 20 g
Sauces & condimentsPDO Espelette Pepperx 0.50 See the article
Fruits & VegetablesDrôme white garlic PGI1 Zehe See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil2 cs See the article
Sweet productsGuadeloupe cane sugar40 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.
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.