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Serves
3 medium-sized pots
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
Ingredients
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800 grams
fresh figs, stems removed, cleaned with water, pad dry on kitchen paper, cut into 4 ( weighted after cleaned & stems removed)
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200 grams
dried figs, stems removed & cut into little pieces
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100 grams
red onions, peeled & cut into little pieces ( weighted when peeled )
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100 grams
unrefined fine coconut blossom sugar / if you don’t have that : cane sugar
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1/2
lemon, the juice!
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1 tablespoon
apple cider vinegar
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a few pinches
of cayenne pepper
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3
grins of Maldon sea salt
Directions
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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.
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