Fig and cardamom chutney

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

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


  • 750 g ripe black figs
  • 50 g brown sugar
  • 100


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.