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Fig mustard
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 120
  • Fat about 2g
  • Carbohydrates about 21g
  • Protein about 1g
This is needed
This is needed for 510 g
Fig mustard
  • 400 g figs, chopped
  • 0.5 tbsp butter
  • 1 dl red wine
  • 0.5 tsp salt
  • 1 tbsp balsamic vinegar
  • 40 g yellow mustard seed
  • 3 tbsp cane sugar
  • 0.5 tsp fennel seeds
  • 2 tsp thyme leaf
  • 0.25 tsp pepper
  • 2 airtight jars, each approx. 250 ml
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And that's how it's done
And that's how it's done
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.