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Recipe Detail Page
Fig Chutney
Autumn 2009
Green or black figs can be used to make this delicious chutney. Serve it with cold meats, especially ham, or aged cheeses.
Makes about 2 cups (500 mL)
¾ lb (375 g) ripe figs (green or black), trimmed
1 serrano chili pepper, split
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) brown sugar
3 cloves
¼ tsp (1 mL) ground cinnamon
1 tbsp (15 mL) olive oil
1 small onion, peeled and finely diced
2 tsp (10 mL) finely grated ginger
1 garlic clove, minced
½ tsp (2 mL) yellow mustard seeds
¼ tsp (1 mL) sea salt
½ cup (125 mL) water
1. Cut the figs in half or quarters depending on size and place in a bowl with the chili pepper, vinegar, sugar, cloves and cinnamon; stir to mix. Cover and leave to marinate at room temperature for 6 hours or overnight.
2. Remove the chili pepper and scrape out the seeds. Dice the chili finely and set aside.
3. In a saucepan over medium-low heat, add the oil and onion. Cook until soft but not coloured then add the chili, ginger, garlic, mustard seeds and salt; cook, stirring constantly until the seeds begin to pop. Add the figs, all the juices and the water. Cook, stirring often until the mixture is thick and the figs are soft, about 25 minutes.
4. Pack the chutney into sterilized glass jars and keep refrigerated for up to 2 months.
Makes about 2 cups (500 mL)
