Fig relish is absolutely divine with cheeses, particularly blues, and cold cut meats. This recipe is a fine way to make the most of the glut of fruit the occurs when your fig tree really turns it on. Fruit bordering on overripe work really well in this simply recipe.
- 250g Ripe figs (5-6 figs)
- 70g Dark Muscovado sugar
- 140ml Red wine vinegar
- 1 Green chilli, flesh only
- 1 Star anise
- 2.5ml Ground cinnamon
- 2.5ml Ground allspice
- Pinch English mustard powder
Remove the hard, woody stems from the figs. Slice them in four lengthways, then halve each slice. Put all the ingredients into a saucepan and simmer gently for 20 minutes with the lid on, shaking occasionally.
Remove the lid and slowly reduce the mixture until the sauce is syrupy and the taste of the vinegar and the sugar are balanced – you’ll just know. Remove from the heat and allow to cool.
Store in a sealed container in the fridge for up to a week, but always allow it to warm to room temperature before eating.