Fig chutney with black pepper
Description
Homemade sauce is simple and quick to prepare. Place the peppercorns on a cutting board. Using the bottom of a small pot, lightly crush the peppercorns. Tie the thyme with kitchen twine. Place the peppercorns, dried figs, shallot, red wine, red wine vinegar, thyme, salt, and sugar into a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until the figs are soft and the liquid has thickened, about 45 minutes. Remove and discard the thyme. Add the fresh figs. Cook, stirring frequently, for 10 to 15 minutes. Remove the saucepan from the heat. Transfer the mixture to a large bowl and place it over an ice bath to cool. Store the chutney in an airtight container in the refrigerator for up to 4 weeks. The sauce is ready. Keep refrigerated and serve with dishes.