Photo: Fresh Fig Chutney Recipe
Ingredients
- 2 1/2 cups red wine vinegar
- 1/2 pound light brown sugar
- 1 onion, chopped
- 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
Directions
In a large saucepan combine the vinegar, sugar, onion, 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 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.
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
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By czyha_5053677
Victoria, BC
on December 26, 2011
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Following up on my original review 3 years ago now! I also processed this in jars in my pressure canner so it would keep. Took my last jar out this Christmas and spread it over a Brie that we baked with fresh rosemary and then served with warm slices of baguette. Oh my, it was even more delicious with aging a great combo with the creamy Brie.
By mizzrizz
Oakland, CA
on October 16, 2011
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I thought this was a good chutney recipe. It was a nice combo of ingredients and was complex and interesting. I made a version omitting the salt and using some preserved Meyer Lemons that I made over the summer - it was good but a bit too salty, so I might try it again using unpreserved meyers cooked in the syrup before adding the figs. Also, for texture purposes, next time around I am going to cut the onion in thin strips rather than chopping. Overall, a good recipe and a great way to use up the figs from the yard.
By sulekh
Los Angeles
on August 19, 2011
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It came out pretty good. I didn't have all spice, so I replaced it with Garam Masala. I brought fresh figs from the backyard this evening.
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