fig chutney
RECIPE
50 min

Fig Chutney with Ginger and Chili

Sandy Neumann By Sandy Neumann, Bloggerin

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. 

Transfer to a bowl and allow to cool. 

Brunch
Event
Vegan
Easy
Rate this recipe! 594
Average: 3.4 (138 votes)

Ingredients For

  • x 10
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
  • 1 oz
  • 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 tbsp •See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    40 g •See the article
  • 2 fl oz
  • x 2
Where to find

Wash, dry and quarter the figs. Peel and finely chop the shallots. Chop the ginger and garlic very finely. Finely slice the 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

    • Organic Buttermilk
    Organic Buttermilk
    Traditional shallots
    Traditional shallots
    See Recipe