Fig mustard

Fig mustard

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / 100 g: 120 kcal
, Fat: 2 g
, Carbohydrate: 21 g
, Protein: 1 g


510 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fig mustard

½ tbsp butter
400 g figs, chopped
1 dl red wine
1 tbsp balsamic vinegar
3 tbsp cane sugar
½ tsp salt
40 g yellow mustard seeds
2 tsp thyme leaves
½ tsp fennel seeds
¼ tsp pepper
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2 airtight jars, each approx. 250 ml

How it's done

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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.

Good to know
Shelf life: Keep in the fridge for approx. 1 month. Once opened, consume the mustard quickly.
That fits: Roast meat, grilled meat, sausages or cheese.

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