Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
While the deep flesh and soft skins of fresh figs are fabulous eaten just as they are, this intense chutney captures the fruit’s rich sweetness perfectly.
Makes: 5 x 350g jars
850g fresh figs, such as Black Bursa, 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
Use the chutney to make some Brie toasties. Butter 8 slices of sourdough bread with 40g unsalted butter. Lay half the slices buttered side down, and top with 150g sliced Brie, some watercress and 4 tbsp fig 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. Serves 4.
Typical values per serving:
This recipe was first published in October 2008.