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Recipe Detail Page
Fresh Fig Chutney
Summer 2019
This is a fresh, quick chutney and not like the syrupy-sweet versions sometimes found on store shelves. It adds a zippy agrodolce (sour/ sweet) complement to the cheeses. It’s best made the day before to allow the flavours to combine and mellow.
Makes 2 cups (500 mL)
1 tbsp (15 mL) olive oil
1 cup (250 mL) finely diced shallots
½ cup (125 mL) finely diced plum tomatoes
⅛ tsp (0.5 mL) ground cinnamon
⅛ tsp (0.5 mL) fennel seeds
2 cardamom pods (optional)
2 whole cloves (optional)
2 cups (500 mL) coarsely diced fresh black figs
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) grated orange zest
3 tbsp (45 mL) orange juice
¼ tsp (1 mL) salt
¼ cup (60 mL) water
1 In a medium saucepan, heat oil over medium -low heat. Add shallots and cook until translucent, about 8 minutes. Do not brown. Add tomato and continue cooking for 3 minutes.
2 Stir in cinnamon, fennel, cardamom and cloves. Add figs, brown sugar, vinegar, orange zest and juice, salt and ¼ cup (60 mL) water. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Simmer another 5 minutes with no lid to allow to reduce slightly. Allow to cool completely and remove cardamom and cloves before serving.
Makes 2 cups (500 mL)
