I have to admit, I love figs, fresh ones or otherwise. When they are in season, I gorge on them until I am sick to my stomach and just when I swear I wouldn’t eat anymore, I find myself always in the gourmet section of a grocery store searching for anything made with figs.
So, of course, it’s not a surprise that after finishing a jar of fig jam and eating a dozen or so fresh ones out of a basket, like an addict, I began a desperate search for fig chutney to make during the impending holiday season. A good excuse to eat figs again
Although I search the internet extensively for most any recipe to compare the ingredients so that I can create my own version, for the fig chutney, since it’s my first time making it, I have decided to go with my favorite chef/author/connoisseur/online mentor if you will and follow the recipe he suggests to the exact just to make sure it’s the right balance in flavor.
Two jars (2 cups, 500 g)
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.