For 4 people :
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Wash and peel fresh figs then mince them coarsely in food mill (or blender). Pour the contents into a bowl with cinnamon and lemon juice. Let stand 15 minutes.
Combine in a saucepan with water, vinegar and sugar, bring to a simmer and reduce by half. Add the macerated figs and peppercorns and cook about 5 minutes, stirring constantly. Skim if necessary, then stir in walnuts and boil for 1 minute, skim.
Put the chutney in a jar and close immediately. Turn the pot over, let cool and store in refrigerator until consumption.