fig mustard

Ingredients for 6 servings:

• 300 g fig(s), ripe
• 2 shallots
• 3 tbsp sugar, brown
• 1 tsp salt
• 6 tbsp balsamic vinegar, white (alternatively white wine vinegar, then more sugar)
• 3 tbsp hot mustard (Dijon or Düsseldorf)
• 3 tbsp mustard, grainy, sweet (e.g. Bavarian white sausage mustard)
• oil
• some ginger

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Great with grilled food!

Roughly dice the figs. Peel and finely chop the onions, and add some grated or ground ginger, if desired. Sauté both ingredients in hot oil, sprinkle with the brown sugar, and let them caramelize. Deglaze with the balsamic vinegar and season with salt. Simmer for 10 minutes. Roughly puree—the mixture may still contain some coarse pieces. Now halve the mixture and mix with each of the two mustards, increasing the amount of one or the other to taste. Pour into clean jars while still hot. This quantity makes 2 jars and will keep for about 3-4 weeks. Ideal as a side dish for grilled lamb chops, steaks, etc. Tip: This recipe can also be adapted using ripe apricots.