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 very distinctive flavor. It is used sparingly in the recipe but if you're not a fan, you can also leave it out.
What to Serve with Fig Chutney
Fig chutney is very versatile and can be used with many dishes. It goes well with roasted meats like pork or lamb, as it's sweet and tangy. It’s also great with grilled vegetables or as a spread in gourmet sandwiches. For a simple but elegant starter, serve it with crusty bread and a selection of French cheeses.
The Best Cheeses to Serve with Fig Chutney
When it comes to cheese and fig chutney, go for creamy, tangy or sharp cheeses that will complement the sweetness of the chutney. Brie, Camembert and Goat cheese are great for a soft and creamy contrast. Blue cheeses like Roquefort also work well, their bold flavors balancing the sweetness of the chutney.
How to Store Fig Chutney
Store fig chutney in an airtight container in the fridge. It will last up to 2 weeks. For longer storage, you can sterilize jars and store the chutney in them. It will last up to 6 months in a cool, dark place. Always refrigerate after opening and use a clean spoon to avoid contamination.
How to Tell if Figs are Ripe
Ripe figs are soft to the touch, with a little give when you press them gently. They should smell sweet and rich and may even ooze a little juice from the base. Ripe figs will have slightly wrinkled skin and a deep, even color. Avoid figs that are too soft or have a sour smell, as that means they’re overripe.
Some Extra Tips for the Recipe
Add a splash of Armagnac or red wine during the simmering process for a bit of extra depth. Mash some of the figs slightly while cooking if you prefer a chunkier texture, leave others whole for variation.
Preparation time
25 min
Ingredients For
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x 10
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1 oz
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2 fl oz
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x 2
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Preparation
1
Prep the Ingredients: Start by washing, drying, and quartering the figs. Peel and finely chop the shallots, ginger, and garlic. Slice the chili thinly.
2
Cook the Base: Heat the olive oil in a pan over medium heat. Add the shallots and garlic, and sweat them until softened. Next, stir in the ginger and chili, cooking for another 2-3 minutes.
3
Simmer the Chutney: Add the figs and cane sugar to the pan, letting them simmer for 3-4 minutes. Deglaze with the balsamic vinegar. Strip the thyme leaves from their stems and add them, followed by the lemon juice. Allow the mixture to simmer uncovered for 15-20 minutes, stirring occasionally, until the liquid is almost fully reduced. Season with salt to taste.
Cool and Serve: Transfer the chutney to a bowl and let it cool before serving.
