Fig mustard

Total time: 30m
Preparation Time: 30m

For 510 g

Nutritional Information

Contains 120 Kcal, 1g Protein, 21g Carbohydrates, 2g Fat


  • Fig mustard
  • 400 g figs, chopped
  • 0.5 tbsp butter
  • 1 dl red wine
  • 0.5 tsp salt
  • 1 tbsp balsamic vinegar
  • 40 g yellow mustard seed
  • 3 tbsp cane sugar
  • 0.5 tsp fennel seeds
  • 2 tsp thyme leaf
  • 0.25 tsp pepper
  • Utensils
  • 2 airtight jars, each approx. 250 ml

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  • Fig mustard

    Heat the butter in a pan. Add the figs, sauté for approx. 5 mins. Add the wine, balsamic, sugar and salt, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Add the mustard seeds, thyme leaves, fennel seeds and pepper, puree.
  • To fill

    Bring the fig mustard back to the boil. Ladle it into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool then store in the fridge for approx. 3 days to allow the mustard to release its full aroma.
  • Shelf life:

    Keep in the fridge for approx. 1 month. Once opened, consume the mustard quickly.

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