This chutney has a truly festive flavor and is great to use in cheese boards or as a filling in pastries. I had this recently with toasted sourdough bread and ricotta- in my opinion a match made in heaven! But if you dont have sourdough bread handy crackers work equally well!
200 grams dried soft figs
200 ml water
2 tbsp red wine vinegar
50 grams brown soft sugar
Chop the figs and place in a bowl together with the water. Let them soak up for a few minutes whilst mixing. You can gently press on the figs with a wooden spoon whilst mixing. Place a heavy sauce pan on a medium heat. Put the sugar in. You can add 2 tablespoons of water. This will help the sugar to dissolve. Cook until the sugar starts to caramelise and then reduce the heat immediately so it does not burn. Add the figs together with the water they have been soaking in. Finally add the red wine vinegar. Cook on a low heat for about 10 minutes. Take the pan off the heat and let the chutney cool. When cooled, place in a jar. Refrigerate for at least an hour before enjoying. This will keep refrigerated in a sealed jar for about a month.