Balsamic Fig & Onion Chutney
Prep: 10 minutes
Cook: 40 minutes
Cook: 40 minutes
Easy
Serves 12
Sweet and jammy from our Balsamic Vinegar 1.34, with a slight creeping warmth from the cayenne. A perfect accompaniment to the all-important festive cheeseboard.
Ingredients
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1 red onion
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1 tbsp of Belazu Early Harvest Extra Virgin Olive Oil
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1 large pinch of salt
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16 figs
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1.5 tbsps Belazu Balsamic Vinegar 1.34
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50g brown sugar
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2 tsps Belazu Merlot Vinegar
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Juice of 1/2 lemon
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1 pinch of cinnamon
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1 small pinch of cayenne pepper
Method
- Step 1: Finely slice the red onion and cut the figs into quarters.
- Step 2: Heat the olive oil in a saucepan and add the onions with salt, cook until translucent on a medium-low heat.
- Step 3: Add the Balsamic Vinegar 1.34, Merlot Vinegar, cinnamon, cayenne pepper and reduce the heat leaving to simmer for 20 minutes or until the balsamic is reduced and sticky.
- Step 4: Add the figs, lemon juice and brown sugar and cook for another 20 minutes on a medium heat. Stir occassionally allowing the figs to soften and loose their shape.
- Step 5: Once the chutney becomes jam-like, remove from the heat and allow to cool before serving.
