Feigen-Senf Chutney

Or Fig-Mustard Chutney. 


This year I´ve been craving figs like hell. Thank goodness for the nice turkish shops, and their nice imported blue figs! I found some with a huge discount this week, and since somebody was talking about feigen-senf the other day, I couldn´t resist to do it.

Fig-mustard is something that you can easily find here in Germany, but honestly in Portugal I never noticed it´s presence. It goes wonderfully with cheeses (and a glass of good red wine), but you can also use it for seasoning meats for example.

Feigen-Senf Chutney


Ingredients:

500g of fresh figs
200 mL of red wine
100 mL of balsamic vinegar
Juice of 1 lemon
100 gr of brown sugar
100 gr of Dijon mustard
salt and black pepper to taste
a pinch of dry sage (optional)


Preparation:

In a pan mix all the ingredients except the Dijon mustard. Take to a boil, and let it simmer until the figs are cooked almost like a pure. Finally add the mustard and let simmer for a couple more of minutes.
Poor while hot in clean glass flasks, closing them and turning upside down to allow for vacuum to form.

You can conserve them closed for some months. After opened, keep in the fridge and use it in the next couple of weeks.