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Fig chutney is an ideal recipe for cooking figs and to accompany cold meats, poultry, foie gras and terrine.
- 10 cl of sweet or mellow wine
- 10 cl of water
- 800 g offigs fresh
- 100g sugar
- 2 onions red
- 1 Apple
- 1 tsp of ginger
- 12 cc ofcinnamon
- 1 tbsp of balsamic vinegar (wine or sherry)
- Salt pepper
Fig chutney recipe
Unlike fig jam, chutney is more oriented towards the‘Side dish with savory dishes (white meats, foie gras, terrine, poultry). The success of this recipe is within everyone's reach!
- Start by washing the figs then remove the peduncle
- In a saucepan, bathe the figs in the sweet wine over very low heat and cover
- Stir gently so as to allow all the figs to soak up
- After 30 min, remove from heat and let cool
- Then cut the figs into small wedges
- Finely chop the onions then brown them in a pan in olive oil
- Peel the apple and cut it into large cubes (the apple brings pectin which gives consistency to the chutney)
- With the onions, add the fig quarters then the diced apples in the pan
- Deglaze with a little water then return everything to the saucepan
- Add the sugar, ginger + cinnamon + vinegar
- Cover and simmer with a little water (about 10 cl) for about 1/4 hour, stirring regularly
- Remove from fire
- Season with salt and pepper
You are free to mix or leave the chutney with its pieces of figs.
As the chutney is not a jam, the storage time is shorter. To keep the best of your chutney, it is best to consume it in the following days or to freeze it.
Enjoy your meal !
- Find all our fig recipes