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Fig Chutney
6 Answers
We had a really nice fig chutney at work the other day. I`ve never tried it before as I don`t really eat the kind of things that chutney goes with. Anyway, I thought it would be nice to make some for the Christmas cheese. The chutney we had was smooth. It didn`t have big bits of fig in it. Has anyone got a tried and tested recipe for it? Is it even the right time of year to buy figs?
Answers
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850g fresh figs (13) 150ml balsamic vinegar 100ml red wine vinegar 300g soft brown sugar zest and juice of 1 lemon 260g red onions (2) 2 teaspoons mixed spice 10g fresh root ginger or 1 teaspoon of dried ground ginger 1 tablespoon of olive oil Preparation Time: 10 minutes Cooking Time: 1 hour makes 2 jars Peel and thinly slice the red onion, peel and grate the...
19:09 Wed 28th Nov 2012
I don't have a recipe for fig chutney (although it sounds delicious). However, I think it will be too late to make some for this Christmas, as every recipe I have for chutney and pickle recommends leaving it to mature for at least three months. I only every made chutney once, and it tasted much, much nicer after a few weeks - it was quite vinegary when first made.
Fig Chutney
MAKES 2 LARGE JARS
soft brown sugar 250g
figs 8 large, about 1kg
malt vinegar 150ml
cider vinegar 150ml
onions 250g, roughly chopped
sultanas 250g
salt 1 tsp
allspice 1 tsp
black peppercorns ½ tsp, cracked
coriander seeds 1 tsp
Warm the sugar in a bowl in a low oven. Roughly chop the figs, removing any tough stalks, then put them in a large, stainless steel or enamelled pan. Add the vinegars, onions, sultanas, salt, allspice, peppercorns and coriander seeds, then bring to the boil. Simmer for 30 minutes until the onions and fruit are soft.
Stir in the sugar. Place over a low heat, bring slowly to the boil, then turn the heat down so the chutney bubbles gently. Leave for 10-15 minutes, with the occasional stir to stop it sticking, until the mixture is thick and jam like. Bottle while hot and seal.
MAKES 2 LARGE JARS
soft brown sugar 250g
figs 8 large, about 1kg
malt vinegar 150ml
cider vinegar 150ml
onions 250g, roughly chopped
sultanas 250g
salt 1 tsp
allspice 1 tsp
black peppercorns ½ tsp, cracked
coriander seeds 1 tsp
Warm the sugar in a bowl in a low oven. Roughly chop the figs, removing any tough stalks, then put them in a large, stainless steel or enamelled pan. Add the vinegars, onions, sultanas, salt, allspice, peppercorns and coriander seeds, then bring to the boil. Simmer for 30 minutes until the onions and fruit are soft.
Stir in the sugar. Place over a low heat, bring slowly to the boil, then turn the heat down so the chutney bubbles gently. Leave for 10-15 minutes, with the occasional stir to stop it sticking, until the mixture is thick and jam like. Bottle while hot and seal.
850g fresh figs (13)
150ml balsamic vinegar
100ml red wine vinegar
300g soft brown sugar
zest and juice of 1 lemon
260g red onions (2)
2 teaspoons mixed spice
10g fresh root ginger or 1 teaspoon of dried ground ginger
1 tablespoon of olive oil
Preparation Time: 10 minutes
Cooking Time: 1 hour
makes 2 jars
Peel and thinly slice the red onion, peel and grate the ginger, remove the stalk from the figs and cut them into quarters. Zest and juice the lemon.
Heat the oil in a large pan over a medium heat and then put in the onion. Fry the onion for 5 minutes until it has softened and turned translucent and slightly caramelised.
Add all the other ingredients to the pan except for the figs, then season it with salt & pepper. Bring it up to the boil, then turn down to a simmer and cook for 30 minutes.
Once the liquid has reduced to a syrup add in the figs and cook it for a further 15 minutes, stirring occasionally.Pour the chutney into sterilised jars, put the lids on and allow to cool.
This isn't my recipe, but looks the nicest out of the recipes I've seen. Definetly sollop on a big slab of cheese!
150ml balsamic vinegar
100ml red wine vinegar
300g soft brown sugar
zest and juice of 1 lemon
260g red onions (2)
2 teaspoons mixed spice
10g fresh root ginger or 1 teaspoon of dried ground ginger
1 tablespoon of olive oil
Preparation Time: 10 minutes
Cooking Time: 1 hour
makes 2 jars
Peel and thinly slice the red onion, peel and grate the ginger, remove the stalk from the figs and cut them into quarters. Zest and juice the lemon.
Heat the oil in a large pan over a medium heat and then put in the onion. Fry the onion for 5 minutes until it has softened and turned translucent and slightly caramelised.
Add all the other ingredients to the pan except for the figs, then season it with salt & pepper. Bring it up to the boil, then turn down to a simmer and cook for 30 minutes.
Once the liquid has reduced to a syrup add in the figs and cook it for a further 15 minutes, stirring occasionally.Pour the chutney into sterilised jars, put the lids on and allow to cool.
This isn't my recipe, but looks the nicest out of the recipes I've seen. Definetly sollop on a big slab of cheese!
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