A post from Nigel...
You can find Nigel at Masmajou. You can also follow him on Twitter @Masmajou
The figs are in season here in Masmajou (SW France). To make good use of them before the birds eat them all, I have made this lovely fig chutney.
I adapted the recipe from one I found on the internet at Really Nice Recipes.
This made about 15 x 500g jars
-5Kg fresh black figs
-875ml balsamic vinegar
-600ml malt vinegar
-5 lemons (zest and juice)
-1.5Kg onions, chopped (we used home grown)
-3Tbsp mixed spice
-3in fresh root ginger, grated (approx 50g)
-5tsp ground ginger
-and a good glug of olive oil!
1- Pick figs! Be careful not to be stung by the wasps...
2- Heat the oil in a large pan and fry the onion until softened and translucent.
3- Remove stalks from figs, cut into eighths (or quarters if small figs):
4- Add all the other ingredients (except the figs) into the pan with the onions and bring to the boil.
5- Simmer for about half an hour or until reduced by a third.
6- Add the figs and cook until a thick consistency, stirring occasionally:
7- Pour into sterilised jars, add lids and allow to cool.
8- Labels the jars and store for at least 3 months before enjoying.
Make it now and it will be ready for Christmas!