Gastronomixs

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.

Fig chutney

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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.

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