Ingredients
- 200ml/7fl oz
white wine vinegar - 400ml/14fl oz water
- 1 small
cinnamon stick - 2
cloves - 4
cardamom pods, crushed - 1 red
chilli, sliced - 1 thumbs
ginger, peeled and roughly chopped - 140g/5oz
caster sugar - 1 tsp sea
salt - 20 dried
figs
Preparation method
Place everything in a saucepan and boil gently, uncovered, for 5 minutes.
Allow to cool before refrigerating
Top recipe tip
The compote will keep in the fridge for about 2 weeks.