A condiment made from spiced fruits or vegetables, chutney, a British speciality, was imported from India by the colonists. Its name comes from a Hindi word, “chatni”, meaning strong spices. Since then, the recipe has been toned down, giving way to a tasty mixture cooked in vinegar, sugar and spices to a jam-like consistency. This recipe uses the finest ingredients: cane sugar, red wine vinegar and purple figs. This variety is known for its fragrant flesh with little juice, making it a perfect base for jams, preserves and chutneys.
It goes wonderfully with foie gras, in a terrine or simply fried, or a Landaise salad and can be used in the same way as mustard to give a lift to meat, fish or goat's cheese.