The figs are already ripe and perfume the gardens and the alleys of the villages. To vary compotes and jams, concoct chutney, a sweet and savory condiment of Indian origin, which will deliciously accompany your cheese platters, sandwiches, meats and foie gras throughout the fall and winter. The chutney will keep for about six months, thanks to the vinegar and sugar that make it up.
Recipe for 3 pots
Prep time 10 minutes + cooking 2 heures
Ingredients
1kg of fresh figs
2 red onions
1/2 tsp grated ginger
250 g cane sugar
3 dl of white vinegar
salt
ground pepper
Preparation
Wash the figs, dry them, remove the stems and cut them into quarters
Chop the onions. Grate the ginger
In a copper saucepan preferably, pour the slices of onions and 2 tablespoons of water. Let it cook for 2/3 minutes
Add the figs. Mix
Then, pour the vinegar, sugar and ginger. Season with salt and pepper and simmer over low heat for about 2 hours, until the mixture thickens
After cooking, when the mixture is still hot, pour the chutney into the jars that you close and return immediately with the help of a cloth so as not to burn yourself. Leave to cool then store your jars away from light
Notes and Suggestions
You can vary the chutneys by following the same recipe: onions, pear, blackcurrant, mango...
picture © cookswithcocktails
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