Fig Relish

Preparation info
  • Makes

    4 × 300 ml

    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

This is the easiest relish to make. I did my first batch in under 45 minutes. Buy the best quality figs you can: Turkish or Greek ones are best and should still be slightly green in colour. The relish is especially good with soft sheep or goat’s cheeses.


  • 1 kg dried figs
  • 1 litre boiling water
  • 500 ml


Remove the stalks from the dried figs, then put them in a pan and cover with the boiling water. Bring it back to a boil, then turn down the heat and simmer until the figs are tender, topping up the water if necessary.

Drain the softened figs, discarding the water. Put them in a deep bowl along with the vinegar and sugar, and purée them with a handblender. Take your time to catch all the