It’s approaching the end of the fig season now in Sydney and we managed to buy a whole tray of roughly 30 fresh figs straight from the farm for $15 – an absolute bargain! After making a goat’s cheese and fig tart, bruschetta with caramelised figs, what better way to use up the rest of my figs than by making some homemade Spiced Fig Relish?
I’ve never made jam, chutney or relish before and I was surprised to find that it was actually pretty simple! Turning your last handful of figs into a relish or chutney ensures you can use it at a later date, and it’s great as an accompaniment with cold meats and cheese!
And the great thing about making a Spiced Fig Relish is that it’s a one pot cooking experience with very little washing up. It’s also very affordable, especially as you are likely to have most of the ingredients already in your kitchen cupboards! And now that the seasons have changed and Autumn has arrived, your Spiced Fig Relish can be used during the colder months, washed down with a mug of hot Mulled Wine! Mmmmm, delicious.
So, if you’re ready to turn the last of your figs into a delicious relish, then follow my simple Spiced Fig Relish below. Feel free to double the recipe if you want to make it in bulk.
- 250g Fresh Figs
- 100ml White Wine Vinegar
- 85g Brown Sugar
- 2 tsp Mixed Spice
- 1 tsp Ground Ginger
- Handful of sultanas
- 1 Cinnamon Stick
- 2 tsp vegetable oil
- Finely chop your figs and remove the stalks.
- Add figs, white wine vinegar, brown sugar, mixed spice, ground ginger, sultanas, cinnamon stick and vegetable oil into a medium sized saucepan over a medium heat.
- Boil for 2 minutes, before lowering the heat and simmer, whilst stirring occasionally.
- Simmer for 10-15 minutes or until the mixture turns thick and jam-like then set aside and cool down.
- Once cool, transfer into sterilised jam jars or an airtight container.