Ideal as a side dish.
Wash and dry the figs. Bring 300 ml of water to a boil. Pour it into a bowl. Let the tea bag steep for 2 minutes. Remove the bag.
Soak the figs in tea and let them swell for 20 minutes. Drain them. Cut them into small pieces.
Heat the oil in a skillet. Peel and finely chop the onions. Cook them in the oil for 3 minutes. Pour in 3 tablespoons of tea. Let simmer on low heat for 10 minutes.
Add the sugar and the pieces of figs. Let it cook for 5 minutes while stirring, then pour in the vinegar and all the spices. Mix. Let it simmer for 1 hour, monitoring the cooking.
To finish, remove the cloves from the chutney. Once cooled, place it in the refrigerator. Serve it with the pâté and accompany with slices of toasted country bread.
0 servings
6
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