Fig Chutney

Name: Fig Chutney (Chutney a la figue)
Cuisine: France
Ingredients: 1 red chilli, whole; salt; 1 tsp ground coriander; ½ tsp ground turmeric; 1 onion, chopped; 2 tbsp olive oil; ½ tsp cayenne pepper; 250 g brown sugar; 350 g pumpkin, flesh cut into small cubes; 250 ml white wine vinegar; 1 tsp ground cinnamon; 500 g figs, cut in pieces; ½ tsp ground cumin

Chutney a la figue

Preparation info

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

This chutney is easily made in Languedoc where, in September, there are figs of every hue dropping off trees everywhere. Go to Collioure and watch the crowds treading on carpets of fruit from the enormous trees on the promontary. They make an excellent chutney when combined with pumpkin.

Ingredients

2 tbsp olive oil
1 onion, chopped
½ tsp cayenne pepper

Europe
France
Condiment
Mediterranean
Gluten-free
Vegan
September

Method

Heat the olive oil gently in a stainless steel pan and soften the onions for 10 minutes without letting them brown. Add the spices and heat them up to temper them. When they have cooked for 2–3 minutes, add the fig and pumpkin and stir thoroughly to permeate them with the flavours of the spices and onions.

Add the brown sugar, vinegar and whole chilli. Season and allow to simmer over a