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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!
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.