Fig Chutney

If you know that this is my second recipe of chutney, you can guess that i’m a huge fan of these condiments. Chutneys can finish (or safe) any kind of meal. Serve with a cheese platter or toast, chicken stew or any kind of Indian dish.

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Ingredients (500-600 g):

• 500 g ripe figs

• 1 red onion

• 1 red chili pepper

• 130 ml apple vinegar

• 100 g brown sugar

• 4 cm ginger

• 100 g black currants

• 1 teaspoon of mustard seeds

• 1/2 teaspoon of cinnamon

• 1/4 teaspoon of ground cloves

• Juice of half a lemon

• 1/2 teaspoon of salt
  

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Directions:

1. Rise and roughly chop the figs

2. Peel and finely chop red onion, remove the seeds from the red pepper and finely chop.

3. In a saucepan, heat some vegetable oil over medium heat. Add the onions and cook until translucent, stirring occasionally. Add the chili pepper and grate in the ginger using a microplane.

4. Add the remaining ingredients, except for the figs & lemon juice. Let cook at a low simmer for about 15 minutes, then add the figs and cook for 5 to 10 minutes until the figs are tender and soft.

5. Add the lemon juice & let it cool down until toom temperature.

6. Divide among sterilised jars, seal and keep for up to 3 months ( once opened in the fridge).