Such a fig chutney goes incredibly well with grilled / roasted meat or to the various cut cheeses. The recipe is so refined that you just have to have tried it. Do not miss this wonderful & simple pleasure.
- 500 g onion
- 500 g figs
- 250 g sugar
- 250 ml red wine
- 1 lemon, peel of it
- 1 dash balsamic vinegar, red
- 1 spsp cinnamon, ground
- 1 spsp star anise, ground
- 1 pinch of salt
- 4 jars á 220 ml
Start with the fig chutney by sterilizing the jars. Rinse them well with boiling water (without adding detergent or other perfumed stuff) and then let them dry.
While there now the glasses dry so before itself we turn to the preparation of the fig chutney. Peel the red onions and cut them into strips. Wash the figs only briefly and then cut them into pieces. I quarter them and then cut them in half again. I create half fig quarters, so to speak.
Now take Keine Produkte gefunden. or a Keine Produkte gefunden. and put the onion strips in first. Now fry them at not quite full power so that they start to let some water. You will notice this by the hissing in the cooking vessel. Now add the sugar (replace it e.g. with cane sugar or coconut blossom sugar – this adds a little malty note to the spicy “jam”) and lightly caramelize the onions with it.
Now add the half fig quarters (you remember), deglaze with the red wine and let everything boil up once. Now add the red balsamic vinegar, the grated citrus peel and the other spices to taste. Please be careful, because the whole thing still reduces strongly.
Let the fig chutney simmer for about 15 minutes. Do not forget to stir constantly, otherwise the whole thing might burn. Again, this does not have to be the case. Once your chutney has reached the desired consistency (in my case, the liquid has almost completely evaporated), you only have to fill it while it is still hot.
Close the filled jars immediately and let them cool completely. This way, your new favorite side dish will last you a good 3 months. You can delay the shelf life even longer if you preserve the jars. So it can then already hold times years.
TIPP FOR Fig Chutney
You can of course adapt the fig chutney to your taste by, for example, omitting the star anise and / or replacing it with ground cloves. If you want to take it to the extreme, then replace the simple cinnamon with cinnamon flowers, which gives an even finer, more subtle flavor. Goes perfectly with roasted meats and or various cheeses.