Fig Chutney

Ingredients

• 250 g dried figs
• 1 onion
• 2 Garlic cloves
• 1 piece ginger (about 2 cm)
• 1 tsp allspice berries
• 1 tsp mustard seeds
• 2 cloves of mace
• 2 dried chili peppers
• Salt
• 125 ml white wine vinegar

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with fan and top heat.

2. 2.

   Place the figs on a baking sheet lined with parchment paper and bake in the preheated oven for about 10 minutes. Peel, dice the onion, garlic, and ginger.

3. 3.

   Crush allspice, mustard seeds, mace, and chilies with a pinch of salt in a mortar.

4. 4.

   Cut the baked figs into small pieces and combine them with onion, garlic, ginger, and crushed spices in a pot. Add vinegar and about 250 ml water, bring to a gentle boil, then simmer gently over low heat for about 30 minutes until the figs are soft. Transfer to jars and seal tightly. Store cool and dark.

5. 5.