Fig chutney…


…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for hard mountain cheeses like the beautiful Ossau-Iraty from the French Basque region or for soft blue cheeses like Roquefort or Italian Gorgonzola or the very British Stilton. In fact, play around with it – who knows which combinations you will come up with. This one is so good in any case that you might end up spreading it just on a slice of buttered bread – or you just eat it with a spoon right out of the glass.

Steamy and sticky: delicious fig chutney.

For a bowl of 500 ml you’ll need:

  • 400 to 500 grams (yellow or blue) fresh figs, cut into not-too-small cubes
  • 200 grams brown sugar
  • 50 grams white sugar
  • 50 ml balsamico vinegar
  • 50 ml red wine vinegar
  • 1 finely chopped big white onion (120 grams approx.)
  • 2 tblspoons finely chopped fresh ginger
  • 1 tblspoon mustard seeds
  • 1 tblspoon fennel seeds
  • 1 teaspoon ground pepper
  • 1-2 teaspoon salt
  • 1/2 (half!) teaspoon of cinnamon (or the piece of a stick)
  • 1 dried chilli pod
The rest is cooking for dummies: You just combine all ingredients – except the chilli – in a casserole and cook over low heat for 50 minutes or so, maybe it’ll take an hour to obtain what you’re looking for: a sticky thing somewhere in-between a paste and a liquid. Stir often while cooking. Depending on your audacity, you can add the chilli pod after 30 minutes for 2, 5, 10 or 20 minutes. Logically, the longer you let it steep, the spicier your chutney will be (and after 10 minutes it’ll be hot as hell already; I’m more on the 2-minutes-side).

Cooking for dummies: bubbling figs & stuff.

Fill into a recipient, a glass bowl for preserves fits very well, let cool. This excellent sauce can be kept for at least 10 days in the fridge. Serve at room temperature.

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