Fig chutney with Penja pepper goes well with various snacks, baked goods and cheeses.
The duet of figs and white “Penja” pepper will surprise you with balanced flavors, where the sweetness of figs and the savory and animalic notes of white “Penja” pepper intertwine.
The chutney recipe originally came from India as a way to preserve various fruits and vegetables with spices. The recipe was later refined and adapted to European tastes by the Romans and British who had contact with the Indian subcontinent.
Figs are quite mysterious. It is believed to be one of the oldest fruits in the world. Although figs are indeed a false fruit, it is more like a flower/inflorescence blooming inside, which is not visible until you cut the fig itself. They have a unique sweet taste, soft and chewy texture and contain some crunchy edible seeds. Fresh figs are fragile and perishable, so they are often dried to be preserved. This results in sweet and nutritious dried fruit that can be enjoyed all year round.
Meanwhile, the white Penja pepper brings heavier aromas to this chutney, with menthol notes and a distinctive character and taste.
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