Black Garlic Kitchen

Black Garlic Christmas Fig Chutney

A full flavoured fig chutney seasoned with warming spices and sweet Black Garlic. Makes an excellent addition to a Christmas cheeseboard and is delicious spread on a gourmet turkey sandwich!

Black Garlic Christmas Fig Chutney

Prep: 15 mins | Cook: 1 hour approx. | Makes: 750ml approx.

V | Ve – excluding serving suggestions

Ingredients

  • 500g fresh ripe figs – stems removed then fig cut into rough pieces
  • 1 large red onion – peeled and finely chopped
  • 120ml Black Garlic Balsamic Vinegar or balsamic vinegar
  • 2 tbsp Black Garlic Paste
  • 150g soft brown sugar
  • ⅛ tsp ground ginger
  • 1 tsp mustard seeds
  • ½ tsp ground allspice
  • ¼ tsp freshly ground black pepper
  • 1 tsp Black Garlic Sea Salt or salt
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • ¼ tsp cayenne pepper
  • 2 clementines or satsumas – zest and juice
  • 10 cloves Black Garlic – sliced 

Method

  • Combine all the ingredients with the exception of the sliced Black Garlic cloves in a large, heavy-based saucepan.
  • Bring the mixture to a rapid boil. Cook uncovered for one hour until the chutney is thick, stirring frequently to prevent the mixture from burning on the base of the pan.
  • Five minutes before the end of the cooking time add the sliced Black Garlic cloves.
  • Remove from the heat.
  • Spoon the chutney into sterilised jars. Seal each jar with a lid. Set aside to cool completely. Store in the refrigerator until ready to use.
 

To Serve: BGK’s Black Garlic Fig Chutney makes an excellent addition to a Christmas cheeseboard, leftover Christmas cold roasted meats such as BGK’s Christmas Stuffed & Rolled Turkey, Christmas charcuterie boards and terrines.

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