Fig and cardamom chutney

Name: Fig and cardamom chutney
Yield: Makes 300 ml
Cuisine: Indian
Ingredients: 750 g ripe black figs; 50 g brown sugar; 100 ml red-wine vinegar; 25 ml cider vinegar; seeds from 12 green cardamom pods, ground

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A wonderful condiment to serve with game birds, cold or preserved meats, terrines and pâtés.

Ingredients

750 g ripe black figs
50 g brown sugar
100

Asia
India
Condiment
Preserve
Vegan
Gluten-free

Method

Peel figs and quarter lengthwise. Cook all ingredients in a non-reactive saucepan over moderate heat for 20 minutes or until thick and all liquid has been absorbed. Refrigerate in a sealed jar for up to 1 week.