Chutneys are wonderful condiments to keep on hand, preferably in a variety of flavors, though this fig chutney is remarkably versatile and pairs well with a wide range of other flavors. With their sweet and spicy taste, chutneys can be used to perk up sandwiches, dips and spreads, or roasts when served as an accompaniment. Chutney is also excellent as part of a cheese platter or charcuterie board with cured sausage and meats.
- 1 tablespoon oil
- 1 red onion (chopped)
- 2 centimeters fresh ginger (grated)
- 120 grams dark brown sugar
- 125 milliliters cider vinegar
- 1 lemon
- 100 grams raisins (and chopped walnuts)
- 1 cinnamon stick
- 1/4 teaspoon salt
- 450 grams figs (fresh)
- In a pan, heat the oil. Add the chopped onion and cook until translucent, stirring occasionally.
- Add the remaining ingredients, except the figs. Cook for 20 minutes over low heat.
- Remove the stems from the figs and cut into pieces (peeled or unpeeled). Add to the pan, cover and cook for 5 to 10 minutes, until figs are tender.
- Remove the cover and let cook over low heat, stirring often, until the mixture thickens and resembles jam.
- Let cool and store in sterilized jars. Serve with roast beef or strong cheeses.