I was gifted about 3kg of ripe figs yesterday morning. I have frozen 2 x 1kg and experimented making Fig Chutney with the remaining kilo. It should go well with cheese.
Makes 4x 340g jars
1kg ripe figs, chopped
500ml red wine vinegar or pickling vinegar
500ml red wine vinegar or pickling vinegar
500g sugar
1 garlic clove, peeled & crushed
Juice & zest of 1/2 a lemon
1 tsp cumin seeds (optional)
1 tsp smoked paprika (optional)
1 tsp salt
Simmer all the ingredients, apart from the sugar, in a preserving pan for 20 minutes to soften the figs.
Add the sugar after 20 minutes and simmer for about 40 minutes until the chutney is syrupy rather than runny.
Pot into sterilised jars. The advice with chutney is let it mature for 3 months before using, but the dregs of this tasted fine when bottling!
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