Fresh Fig Chutney

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I made this recipe with the mustard crusted rack of lamb and it was outstanding. The chutney never seemed to get to the syrup consistency, but still worth a try.

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I made this in an attempt to use up all of the figs from a tree in my backyard, and this chutney is a definite winner. I find that it takes longer to cook down than the recipe indicates, but that is a small price to pay! Also, the flavor just gets better as it marinates together in the refrigerator.

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Always looking ot for ways to use the figs from our tree and my husband loves chutneys. I cooked it for longer than suggested and bottled in sterilised jars to keep. I've also, in various batches, substituted orange for lemon zest and crystalised ginger for fresh. Chutneys like this are best kept for at least 3 months before eating, to allow the vinegar flavours to mellow.

Perfect as a Christmas gift, with a pretty jar cover and label.

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I shared some of my figs with a friend who returned a bowl of this most excellent Fresh Fig Chutney. I fell instantly in love! I think it's unique, bright, tangy, and addictive!

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This was a great way to use too many figs..really tasty, for pork,chicken,lamb. I substitued port wine for 1/2 the vinegar, added 1/2 chopped Jalepeno..very tasty.

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Although I simmered the sauce until it was reduced by 2/3, the finished chutney had a very sharp vinegar taste. It is nearly inedible.