Fig Chutney with Ginger
With the fig chutney with ginger from Spoonsparrow you can also elevate bland dishes into fruit‑aromatic delights.
Ingredients
- 200 g hawthorn berries
- 1 vanilla pod
- 100 ml apple juice
- 400 g fresh figs
- 0.5 apple
- 1 small Shallot
- 1 piece fresh ginger (about 1 cm)
- 150 g brown sugar
- 1 tsp cinnamon
- 1 tsp cloves
- 0.5 tsp cumin
- coriander seeds
- 0.5 tsp orange zest
- Salt
- pepper (ground)
- 100 ml white wine vinegar
Instructions
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1.
Clean the hawthorn berries, wash thoroughly and let drain. Split the vanilla pod lengthwise, scrape out the seeds, combine with the berries and apple juice in a bowl and soak overnight.
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2.
Wash the figs, pat dry, and cut into large pieces. Wash the apple, halve it, remove the core, and dice small. Peel and finely dice or grate the shallot and ginger. Bring the mixture of berries, apple and shallot cubes, ginger, sugar, spices, and vinegar to a boil.
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3.
Reduce heat and simmer for about 15 minutes. Then strain through a fine sieve into sterilized jars, seal tightly, and let cool on the lids. The fig chutney with ginger pairs well with goat cheese, other spicy cheeses or grilled meats.
