Fresh Fig and Ginger Chutney from the Auberge
Elevate your condiment game with this exquisite Fresh Fig and Ginger Chutney from the Auberge—a luscious blend of juicy fresh figs, zesty grated ginger, and warming spices like cinnamon, cloves, and nutmeg. This artisanal chutney combines sweet and tangy layers of flavor, enhanced by caramelized red onions, plump raisins, and a splash of apple cider vinegar for a perfect balance. Slow-cooked to perfection, it transforms into a silky, jam-like texture that pairs beautifully with roasted meats, aged cheeses, or crusty artisan bread. Simple to make in under an hour, this chutney is perfect for gourmet food lovers looking to add an elegant, homemade touch to their pantry. Designed for immediate enjoyment or long-term preservation, this recipe is a must-try for lovers of savory-sweet pairings.
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Ingredients
- 500 grams fresh figs
- 1 large (finely chopped) red onion
- 30 grams (finely grated) fresh ginger
- 150 grams brown sugar
- 120 milliliters apple cider vinegar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons sea salt
- 75 grams raisins
- 50 milliliters water
Directions
Step 1
Wash the figs thoroughly and remove the stems. Chop them into small pieces and set aside.
Step 2
Peel and finely chop the red onion. Grate the fresh ginger and measure out all the spices to have them ready.
Step 3
In a large heavy-bottomed saucepan, combine the chopped figs, red onion, grated ginger, brown sugar, apple cider vinegar, water, cinnamon, cloves, nutmeg, and sea salt.
Step 4
Stir the mixture well to ensure everything is evenly distributed. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
Step 5
Once simmering, reduce the heat to low and cook the chutney for approximately 30–40 minutes, stirring occasionally to prevent sticking or burning.
Step 6
About halfway through cooking, add the raisins to the saucepan and mix them into the simmering chutney. Continue cooking until the mixture has thickened and the figs have broken down into a jam-like consistency.
Step 7
Taste the chutney and adjust the seasoning if necessary (e.g., more salt or a pinch of sugar if needed).
Step 8
Remove the saucepan from the heat and allow the chutney to cool slightly before transferring it to sterilized jars.
Step 9
Seal the jars tightly and let the chutney cool completely before labeling and storing. The chutney can be refrigerated for up to 3 months or processed further for long-term storage using canning methods.
Nutrition Facts
| Serving size | (1081.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1282.7 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1247.9mg | 0% |
| Total Carbohydrate 324.6g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 283.1g | |
| Protein 8.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 414.4mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 2362.3mg | 0% |
Source of Calories