Fig chutney
A classic fig chutney that is definitely worth a mention here.
Creation by Maurits van der Vooren, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.
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Ingredients
|
500 |
g |
fresh figs |
|
150 |
g |
mango |
|
100 |
g |
tomatoes |
|
100 |
g |
onion |
|
5 |
g |
curry powder |
|
1 |
stick |
cinnamon |
|
2 |
bay leaves |
|
|
½ |
tbsp |
ground coriander |
|
75 |
g |
vinegar |
|
4 |
cloves |
|
|
25 |
g |
olive oil |
|
10 |
drops |
Tabasco sauce |
|
5 |
g |
salt |
|
1 |
|
lime, juice |
|
100 |
g |
white caster sugar |
Preparation method
- Finely dice the figs, tomatoes, mango, and onion.
- Gently fry the shallot, herbs, and spices in a pan together with some olive oil.
- Deglaze the pan with the vinegar and sugar and leave the mixture to boil for a few minutes.
- Add the finely diced figs, mango, and tomatoes.
- Leave to cook gently for four minutes.
- Transfer the mixture to a sieve and allow the liquid that is collected to reduce further until it has a nice syrupy consistency.
- Allow the syrup to cool.
- Return the drained figs, mango, and tomatoes to the syrup.
- Season the mixture to taste with Tabasco lime, salt, and pepper.
Serving suggestions
- Use the chutney as a component to accompany a salad, e.g. in a salad with goat's cheese, rocket, and pine nuts.
- As a garnish to a cheese dish, e.g. with blue cheese or manchego cheese.