Fig Chutney
While the deep flesh and soft skins of Black Bursa figs are fabulous eaten unadorned, this intense chutney captures the fruit’s rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.
Makes: 5 x 350g jars
Ingredients
850g black Bursa figs, chopped
400g dried figs, chopped
3 large red onions, finely chopped
3 medium Bramley apples
40g fresh root ginger, cut into fine matchsticks
2 tsp ground allspice
A pinch dried chilli flakes
2 tsp finely grated lemon zest
700g demerara sugar
2 tsp salt
800ml red wine vinegar
2 tsp freshly ground black pepper
Brie toasties (serves 4)
40g unsalted butter
8 slices sourdough bread
150g brie, sliced
A handful watercress
4 tbsp fig chutney
Method
- The chutney Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for 30 minutes, stirring often, until 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.
- Spoon into sterilised jars and seal. The chutney will keep for several months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
- Brie toasties Butter the bread on one side. Lay half the slices buttered side down, and top with Brie, watercress and chutney. Grind some black pepper over; top with the remaining bread, buttered side up. Heat a griddle pan till smoking, then cook the sandwiches for 2 minutes each side, until well-marked and oozing cheese. Cut into pieces and serve straight away.