Fig and Grape Chutney

8 servings

255 minutes

Fig and grape chutney is a refined blend of sweetness and light acidity that captivates with its rich, velvety flavor. This sauce hails from European cuisine, evoking sunny days and exquisite gastronomic pleasures. Roasted fruits reveal the depth of aromas, while orange zest adds freshness. Balsamic vinegar contributes noble tartness, creating a harmonious layered flavor profile. Chutney pairs perfectly with cheeses, meat dishes, or even as a spicy addition to appetizers. Its refrigeration helps the ingredients meld into a unified symphony of taste, making it an essential element in culinary experiments.

Energy value per serving

• Calories: 119.2
• Proteins: 1g
• Fats: 5.3g
• Carbohydrates: 19.4g

Ingredients

• Fig: 500 g
• Olive oil: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Red grapes: 400 g
• Oranges: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the figs and remove the grapes from the stems.

   Required ingredients:

   • Fig: 500 g
   • Red grapes: 400 g

2. Place figs and grapes on a greased baking sheet, put in the oven at 210 degrees for 10 minutes.

   Required ingredients:

   • Fig: 500 g
   • Red grapes: 400 g
   • Olive oil: 2 tablespoons

3. Cut the orange zest into strips. Squeeze juice from the orange.

   Required ingredients:

   • Oranges: 1 piece

4. Mix baked figs and grapes with orange zest and juice. Add vinegar, salt, and pepper (not too much salt). Refrigerate for 4 hours.

   Required ingredients:

   • Fig: 500 g
   • Red grapes: 400 g
   • Oranges: 1 piece
   • Balsamic vinegar: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste