Chutney is an ideal spice to accompany pork and poultry. It is ideal as a side dish to roasted Iberian pork fillet and many other meats.
- 1 teaspoon grated fresh ginger
- 1 hot red pepper (optional)
- 1 kg fresh figs (black)
- 100 g raisins
- 2 red onions
- 1 pippin apple
- 350 cc with sherry vinegar
- 250 grams of sugar
- 1 strip of orange peel
- 2 teaspoons ground black pepper
- ½ teaspoon grated nutmeg
- 2 cinnamon sticks
- 3 cloves
- 1 teaspoon ground ginger (optional)
- The tip of a nutmeg
- Peel an onion and chop it very finely.
- Wash the figs, remove the tail and cut them in half.
- Peel an apple and grate it.
- Heat the vinegar with the sugar in a saucepan.
- Add all ingredients and bring to a boil.
- Reduce heat and simmer for an hour. It should be stirred often so as not to burn the bottom.
- Check the consistency (it should be like jam) and the balance between sweetness and acidity. If necessary, you can adjust the sugar, salt, vinegar and spice point.
- Remove the cinnamon and orange peel if not removed.
Ideally, pack chutneys in a glass jar with an airtight seal and consume it two weeks after cooking so that the flavors will settle. Due to the large amount of vinegar and sugar that is contained, if stored in the refrigerator, it will keep in good condition for a long time, so it is not important to sterilize.
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