- 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
- 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.