Fig Chutney
This churney is perfect to use for curries, toasted cheese and cheese boards
Makes enough for: 1 batch chutney
Ingredients
- 22.5 mls olive oil
- 1 shallot, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 star anise
- 1 sprig fresh rosemary
- 0.625 mls chilli flakes
- 350 g ripe, fresh figs, trimmed and cut into small pieces
- 50 g coconut sugar
- 50 mls apple cider vinegar
- 25 g dried figs, cut into small pieces
- 2.5 mls ground cinnamon
- freshly ground black pepper to season
Method
- Place the olive oil into a sauté pan and heat over a medium temperature
- Add the shallots and sauté until soft, then add the garlic, star anise, rosemary and chilli flakes
- Sauté until fragrant then add the fresh figs, sugar, vinegar, dried figs and cinnamon
- Reduce the temperature, season with the pepper, and allow to simmer for 45 minutes, stirring occasionally
- Remove the star anise and rosemary and pour the hot chutney into a sterilized glass bottle or jar, and seal straight away
- Allow to cool completely before placing into the fridge to use as needed