Fig Mustard
The best fig mustard is always home made
Prep Time 4 minutes mins
Cook Time 23 minutes mins
Course Pantry
Cuisine Mediterranean
Servings 2 jars
Calories 310 kcal
- 50 g mustard seeds yellow
- ½ tsp black peppercorns
- ½ tsp coriander seeds
- 300 g figs fresh, halved
- 100 g white wine vinegar
- 30 g cane sugar
- ½ tsp salt
Wash the figs, remove the stalks and dice the fruit.
Grind the mustard seeds, peppercorns and coriander seeds, transfer into a bowl and set aside.
Put the figs in a saucepan with the white wine vinegar and puree everything.
Now add the brown sugar and the mustard powder mixture and let the mixture boil for about twentyfive minutes.
Wash out the preserving jars with hot water.
Season the finished fig mustard with salt and pepper.
Pour the hot fig mustard into the preserving jars.
Close the jars and leave the mustard to cool.
Cheese board with home-made fig mustard... who could resist?
Calories: 310kcalCarbohydrates: 52gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 591mgPotassium: 573mgFiber: 8gSugar: 41gVitamin A: 227IUVitamin C: 5mgCalcium: 131mgIron: 3mg
Keyword cheeseboard, fig, fig mustard, figs, mustard