French Market Recipe 2023 12
Chutney de figue et cannelle
Fig and cinnamon chutney
Ingredients for 1 medium sized jar
- 12 ripe black figs
- 1 stick of cinnamon
- 250ml water
- 1 lemon (or lime)
- 1 tablespoon moskava brown sugar
- 1 tablespoon balsamic vinegar (or tomato vinegar)
Directions:
- Wash the figs and cut off the stems, chop in quarters
- Squeeze the juice from the lemon over the figs
- Place all the ingredients in a heavy based saucepan and bring gently to simmering
- Turn down heat, cover and allow to simmer for 30 to 45 minutes until the chutney has thickened (if necessary remove the lid and continue to cook gently until extra liquid has evaporated)
- Mash with a potato masher until you have a thick sludge
- Spoon into a sterilised jar, seal and allow to cool
Serve as an accompaniment to a cheese board.
Bon Appetit!