Fig and peaches chutney

Sauces & Chutneys

Préparation

30 minutes

Traitement thermique

45 minutes

Temps de conservation

6 months in a dry and fresh place (<6 c °)

Whether you use it as a jam or as a meat accompaniment, the fig chutney is succulent anyway. This one, with vine fisheries, is surely the best of all! So let's go for the preparation of the chutney in your life!

For how many ?

Terrines Le Parfait Familia wiss> terrine - 350 g (diameter: 100)

Ingredients

Figs (peeled)

1 kg

Fishing (peeled)

500 g

Pink onion

Balsamic vinegar

50 ml

Apple juice

1 glass

Sugar

480 g

Olive oil

1 c. folk

Ginger

1 c. coffee

Cinnamon

1 c. coffee

Nutmeg

0.5 c. coffee

Salt

2 pinched

Pepper (At your convenience)

Steps

Start the preparation of the chutney while cutting the onions and brown them in a little olive oil slowly, they should not brown but become translucent. Once a little cooked, deglaze with apple juice and let evaporate.
Equeut and cut the fresh figs in 4. Wash, pit and cut the vine peaches in 4. Add them to the onions, with vinegar, sugar and spices, salt and pepper.
Cook for about 1 hour, stirring regularly until you get a consistency of jam.
Fill the jars without delay Le Parfait Super terrine with the peach chutney, up to 2cm of the edge, close and immediately proceed to the heat treatment 45 minutes at 1200 ° C.

Rate this recipe

1 comment

- Mary
- July 1, 2024 at 4:35 pm
Bonjour merci pour tt vos recette ,pour la recette de chutney avec quoi en peu remplacer le vinaigre balsamique ?

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