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. 

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Ingredients For

  • x10
  • x2
  • 1 oz
  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
    x0.50 See the article
  • x1
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tbsp See the article
  • 4 tbsp
  • 2 fl oz
  • x2

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
  • PGI Burgundy mustard
    PGI Burgundy Mustard
    Olive oil and blue background
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe