Israeli Fig Chutney | איור צ’אטני
If you want to keep this, you’ll need to sterilise some jam jars and their lids or it can be eaten straight away (once it’s cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.
| Servings | Prep Time |
| 3Normal sized jam jars | 15Minutes |
| Cook Time | Passive Time |
| 45Minutes | 30Minutes |
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Ingredients
- 250ml red wine
- 10whole figsstalks removed and roughly chopped
- 1medium red onionsliced
- 2 tangerinespeeled, seeds removed and roughly chopped
- 250ml water
- 1 star anise
- 1good sprig rosemary
- 2tbls honeythe runny stuff
- 1tsp garlic powder
- 2tsp cayenne pepperwant less of a kick use less cayenne
- 1tsp ground ginger
- 2 bay leaves
Instructions
- First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short – if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
- Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
- Whilst that’s doing, chop up with the figs and tangerines and have your other ingredients on standby.
- When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
- Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
- If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you’re gonna eat it that day or tomorrow – put in a bowl, cover with clingfilm and refrigerate. It’s best served chilled.
- Thank you Israel
תודה לישראל