Remove the skin from the onions, halve and cut into slices (julienne), quarter the figs. Caramelize the onion julienne with the sugar in a saucepan. Add the figs and extinguish with the red wine. Simmer everything well and then whisk with a hand blender. Add mild spices (ground new spice and cinnamon). Add the grated lemon peel and vinegar in doses (season). Boil the chutney on low heat for about three hours, stirring continuously. Fill hot, cool and then store in the refrigerator.
hs-drink tip: Logically, you don’t drink anything with the chutney, but the cook urgently needs refreshment simply because of the constant stirring. The red wine for the chutney is the right thing in detail: After all, there are still two quarters left…
Chutney is now truly not very Baden. This spicy jam comes from India and found its way to France and to the gourmets via the good English cuisine (no joke! it exists). Chutneys, which can be made from almost any fruit, are ideal accompaniments. Kerstin Nagel serves the fig chutney with pâtés, terrines and cheese. Especially the combination with cheese promises new palate pleasures. Onions belong in the chutney, because apart from being spicy, they are mainly sweet and form the right “bite”. Figs also grow very well in Baden in the meantime. The first fruits are now ripe, of course, depends very v
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