Recipes from Andalucia

By Nick Nutter

Fresh Fig Chutney

Make this as mild or as spicy as you want by adjusting the chillis and adding or leaving out the chill seeds, as desired, a lovely way to use up a glut of figs.

Preparation Time: 20 mins Cooking Time: 120 mins Total Time: 140 mins
Serves: 20 Difficulty: Easy Suitable for: Vegans

Ingredients

• 2kg fresh ripe figs, slightly firm
• 2 tbsp vegetable oil
• 1 tbsp black mustard seeds
• 1/2 tsp cardamom seeds
• 1 and 1/2 tbsp cumin seeds
• 2 onions peeled and chopped
• 2 chillis chopped with or without seeds depending on the heat required
• 5 cloves garlic peeled and chopped
• 2 tbsp freshly grated root ginger
• 1 tbsp ground coriander
• 3 tsp turmeric
• 250gm castor sugar
• 2 tsp salt
• 250 ml white wine vinegar
• 125ml malt vinegar (or use 375ml white wine vinegar)

Method

Cut the figs into 1/8ths, set aside

Heat the oil in a heavy wide-bottomed saucepan and cook the mustard seeds, cardamom pods and cumin seeds for about a minute until they pop and release their fragrance.

Add the onions, chillis, garlic and ginger and cook until soft and light brown

Stir in the ground spices and cook until fragrant.

Add the figs, sugar, salt and vinegar(s) 

Bring to the boil and lower the heat, simmer uncovered for approximately 2 hours until thickened, stirring occasionally -  more often near the end of cooking time.

Pour into sterilised jars, seal the jars whilst hot.

Store for at least 2 months before eating. Serve with curries or cheese