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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 Wed Oct 01 01:00:00 BST 2008.