Monday, February 6, 2012

Fig Chutney

As an english woman in france, Ive had to work quite hard to get rid the pre conceived ideas of English cooking that the French think that we do. Being the center of the culinary world (so thy think) they are very skeptical about eating foreign foods and of course.. how can an english girl cook something they might like?

Well, this is one of the recipes that have wowed them. I eat chutneys and sauces withe every thing. Mint sauce with lamb, red current with chicken. They think Im mad. So when I made this fig chutney they were very cautious to try but now my in laws have finished the last of the jars from last season and are desperate for me to make more. I even had to translate the recipe for a friend of theirs as she told me after trying mine she went out to buy some and couldn't find anything that compared. So here it is. Great with cheese, cold meats and pates.

13 fresh figs (mine from garden)
150ml balsamic vinegar
100 red wine vinegar
300g soft brown sugar
zest and juice of 1 lemon
2 red onions
2 tsp mixed spice
1 tsp ground ginger
1 tbs olive oil

peel and thinly slice the red onion and quarter the figs.
sweat the onions in the oil and then brown until slightly caramelized
Add all ingredients except the figs and season with a little salt and pepper, bring to the boil and then reduce heat to a simmer and leave simmering for 30 minutes
Once the liquid looks like a syrup consistency add the figs and cook for a further 15-20 minutes storing occasionally.
then simply pour while hot into sterilized jars, turn upside down to seal and then leave to cool.

Very was recipe that doesn't fail to impress. Can be kept for upto six months.


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