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Author Notes: This chutney is best enjoyed cold or heated up with a hard cheeses platter or with some good game dishes, like venison, guinea fowl, wild boar, pheasant, & also with my wild boar appetizer. —Sophies Foodie
Serves 3 medium-sized pots
- 800 grams fresh figs, stems removed, cleaned with water, pad dry on kitchen paper, cut into 4 ( weighted after cleaned & stems removed)
- 200 grams dried figs, stems removed & cut into little pieces
- 100 grams red onions, peeled & cut into little pieces ( weighted when peeled )
- 100 grams unrefined fine coconut blossom sugar / if you don’t have that : cane sugar
- 1/2 lemon, the juice!
- 1 tablespoon apple cider vinegar
- a few pinches of cayenne pepper
- 3 grins of Maldon sea salt
- Take a large bowl & add both the fresh fig parts & the dried fig parts. Mix well. Divide the sugar all over the fig parts, add the red onion parts too & mix well with a spoon. Add the cider vinegar, the lemon pieces & lemon juice. Mix it all carefully together with a spoon. Take a larger cooking pot & spoon the mix in it. Ad about 3 grins of sea salt & a few pinches of cayenne pepper, not too much. Place on a medium hot fire & cook softly for about 25 minutes. It has to cook. Stir from time to time & don’t let the mix burn. The mix will thicken. Rinse your 3 bottles with hot water & place them upside down on a clean towel until ready to use. Fill your bottles up & immediately turn the lids on them. Let them cool down. Label them. Place them aside in a cool place but not the fridge. Once you have opened a bottle, keep in the fridge.