Recipe: Fig Chutney

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, by Lea Salzgeber Recipes & more

A chutney made with dried fruit? Yes, it’s possible, says Carolin Schaar, gebana employee and blogger. This chutney is versatile, prepared quickly and has a long shelf life. Recipe by Carolin Schaar, CaroKocht

Feigen-Chutney

This fig chutney is quick to make and is ideal for starter platters, for instance with cheese, dips and crackers. It can also round off a sandwich or burger. Or you can serve it with curry and rice. Or you can use it to season a salad dressing. The flavours lend themselves particularly well to radicchio, walnuts, goat cheese and feta.

Ingredients (for 2 jars)

  • 200g apple, peeled and diced (ideally a sour variety)
  • 150g dried mountain figs, finely diced
  • 100ml balsamic vinegar
  • 100ml port wine
  • 50g raw sugar
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp allspice
  • 3-4 cloves
  • 1 pinch of black pepper

Preparation

Add the port and balsamic vinegar to a medium-sized saucepan and dissolve the sugar. Add the spices. Bring the liquid to a boil briefly and then add the apple and fig pieces.

Now let everything simmer on low heat until no liquid is visible in the saucepan. Stir regularly so that the chutney does not stick to the bottom of the saucepan.

Pour the finished mixture into jars that have been rinsed with hot water. Close them and turn them upside down. The chutney will keep for a few months without any problems.

Keep in the refrigerator after opening!


Carolin Schaar from Carokocht shared this recipe with us. Carolin is a gebana employee.