- about 500 grams of fresh figs
- 3 cloves black garlic
- 3 small shallots finely chopped
- 1 chili pepper (I used yellow, but red is fine as well)
- 2 tsp coconut blossom sugar (or raw cane sugar)
- 1 tsp black mustard seeds
- 2 tsp coriander seeds
- 1/4 tsp whole cloves
- 3 tbsp good quality balsamic vinegar
- 1 tsp smoked salt (or sea salt)
- 1 1/2 tbsp apple cider vinegar
- 1 cinnamon stick
- 1 tsp Isot pepper (Urfa flakes)
Start by toasting the mustard, coriander seeds and cloves in a dry frying pan stirring until they become fragrant. Be careful not to burn them! Transfer into a mortar and crush them slightly.
Wash and quarter the figs. Chop up the shallots, the garlic and the chili pepper.
Fry them in a bit of oil in a saucepan until the shallots start becoming translucent. Add the figs and all the rest of the ingredients. When the mixture starts to bubble bring down the heat and let it simmer for approximately 25 minutes, stirring occasionally.
Mash the figs with a fork or a masher until you have reached the desired texture (you can skip this if you are looking for a coarse texture).
Discard the cinnamon stick and let the chutney cool off completely. Transfer into a sterilised jar using a clean spoon and store either in the freezer (up to 3 months) or in the fridge (1 month) or serve immediately like I did and find that nothing was left😉.
- serves: medium jar
- preparation time: 30 minutes