Fresh Fig And Ginger Chutney From The Auberge
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 850 g fresh figs, chopped
- 400 g dried figs, chopped
- 3 large red onions, finely chopped
- 3 medium bramley apples
- 40 g fresh gingerroot, cut into fine matchsticks
- 2 teaspoons ground allspice
- 1 pinch dried chili pepper flakes
- 2 teaspoons finely grated lemon zest
- 700 g demerara sugar
- 2 teaspoons salt
- 800 ml red wine vinegar
- 2 teaspoons fresh ground black pepper
Recipe
- 1 combine all the ingredients in a large saucepan. bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- 2 uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. if the chutney becomes too dry, add a splash of water. taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- 3 spoon into sterilised jars and seal. the chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. once opened, refrigerate and use within 4 weeks.
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