Fig Chutney

for a bowl of 500 ml

  • 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
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). Fill in a bowl; let cool.
Serve with cold cuts of any kind, a pork roast, chicken, turkey or ham – or with a firm mountain cheese or blue cheese. Can be kept for at least 10 days in the fridge. Serve at room temperature.

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