Since last autumn I have been thinking about making a fig chutney. I cook very often with fresh figs. Pasta with fresh fig and chili is one of my favorite fast dinners. Or a quick fig and buffala mozzarella salad, or a tajin. But so far I’ve never done a chutney. I know we already have a fig and plum chutney here on coeur de sel, but I wanted a proper fig chutney.
Inspiration came from half-bakedbaker but I made a few adjustments
1-2 dried chillies you don’t want it to hot just a bit.
In a large saucepan combine the vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and raisins and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they’ve given off has evaporated, about 30 minutes.
The chutney turned out very nice. I served it with fresh goat cheese which is a combination made in heaven. A least for me, a devoted goat cheese lover. But it I guess it’s also nice with a curry or with meat.
I am definitely in the mood for more chutneys. The quinces are dropping from our neighbors tree. What about a quince chutney could be nice to no?
Since last autumn I have been thinking about making a fig chutney. I cook very often with fresh figs. Pasta with fresh fig and chili is one of my favorite fast dinners. Or a quick fig and buffala mozzarella salad, or a tajin. But so far I’ve never done a chutney. I know we already have a fig and plum chutney here on coeur de sel, but I wanted a proper fig chutney.
Inspiration came from half-bakedbaker but I made a few adjustments
2 cups red wine vinegar
1/2 pound light brown sugar maybe a bit less
1 onion, chopped
1 glove of garlic crushed
1/2 lg Apple
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
1-2 dried chillies you don’t want it to hot just a bit.
In a large saucepan combine the vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and raisins and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they’ve given off has evaporated, about 30 minutes.
The chutney turned out very nice. I served it with fresh goat cheese which is a combination made in heaven. A least for me, a devoted goat cheese lover. But it I guess it’s also nice with a curry or with meat.
I am definitely in the mood for more chutneys. The quinces are dropping from our neighbors tree. What about a quince chutney could be nice to no?
In the mood for more chutney? Try this tomato chutney: