This recipe comes from http://www.davidlebovitz.com/2012/09/fig-chutney-recipe/
Isn’t it funny how you wait for the new seasons fruits and vegetables with eager anticipation and sometimes…in the case of figs! you drool with that anticipation of the first sweet, juicy, fleshy mouthful only to be replaced with rolling eyes and muttering as basket after basket is bought in and placed on the kitchen bench, week after week lol. I am pretty sure we now have enough figgy somethings to last another year….or two!
This recipe makes 2 x small/medium jars and easily adapts to more in one batch. It’s very nice and also quick and easy.
- 1 tablespoon vegetable oil
- 1 large red onion, peeled and finely diced
- 1/2-inch (2cm) piece of fresh ginger, peeled and minced
- 2/3 cup (120g) packed light or dark brown sugar
- 1/2 cup (125ml) apple cider vinegar
- juice and zest of one lemon
- 3/4 cup (100g) raisins and diced dried fruits (any mix)
- 1 1/2 teaspoons mustard seeds
- 1 small cinnamon stick
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- large pinch red pepper powder
- 1 pound (450g) fresh figs, stemmed and diced
1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.
2. Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like. Ladle into sterilised jars.
I am also going to use his photo as my kitchen is so dark and awful to take photos in.