Fig Chutney: Gourmet And Simple Recipes To Try

Do you love fig recipes? The flagship fruit of September is integrated into many gourmet preparations: fig tarts, compotes, gratins, clafoutis, cakes, appetizers made with goat cheese or ham, roast meat etc. And what about the chutney? Fluffy, sweet figs, it turns out, are perfect for making a flavorful chutney. It would therefore be a shame not to take advantage of the moment to make a homemade fig chutney, very fragrant and refined, which will go perfectly with our favorite dishes.

Prepare a fig chutney to accompany your holiday meals and not only

With its bittersweet taste, fig chutney is an excellent accompaniment to foie gras, poultry or rabbit terrines, roast white meat or goat cheese. It is not uncommon to add cinnamon, brown sugar and honey, or even vinegar and ginger. This explains why chutney is an essential accompaniment to holiday meals. But if you love to add an exotic touch to all your preparations, you can enjoy the sweet and sour condiment any other time of the year, as an accompaniment to a good vegetarian pâté, festive meat or for garnish a sandwich or pizza.

Fresh fig chutney with onion and apple

Ingredients:

• 300 g of chopped fresh figs

• 1 apple, peeled, cored and chopped

• 1 onion, finely chopped

• 50 g of sultanas

• 100 g of light brown sugar

• 125 ml of apple cider vinegar

• 1 tbsp. 1/2 teaspoon sea salt flakes

Put all the ingredients in a saucepan and bring to a gentle boil for 1 hour, uncovered. Stir occasionally until you get a sticky consistency reminiscent of jam. Transfer the preparation to jam jars, close immediately and invert the jars for a few minutes. Let them cool completely before putting them back the right way round and labeling them.

* If stored in sterilized jars, fig chutney will keep for up to 6 months.

Dried Fig, Walnut and Wine Chutney

Ingredients:

• 1 ½ cups dried figs, stems removed, roughly chopped

• 1 cup ruby port (or other fruity red wine)

• ½ cup water

• 2 tbsp. maple syrup

• 1/8 tbsp. salt

• 1 strip of orange zest

• ½ star anise

• 1 stick of cinnamon

• ½ bay leaf

• ¼ cup toasted nuts, chopped

Instructions:

1. In a small saucepan, combine figs, port, water, maple syrup and salt.

2. Put the orange zest, star anise, cinnamon stick and bay leaf in a strainer bag of cheesecloth or a piece of gauze. Tie with kitchen twine.

3. Place the bag in the saucepan. Bring everything to a boil over medium heat, then reduce the heat and simmer over very low heat.

4. Cook until thickened, stirring occasionally and mashing the figs with the back of a spoon. It is necessary to obtain a consistency of jam. It will take about 15-20 minutes.

5. Remove the saucepan from the heat and remove the bag filled with spices. Mash the figs a little more with the back of the spoon. The chutney should be thick but not dry. If necessary, add a little water. Add the nuts and mix. Serve hot or at room temperature.

Fig, apple and balsamic vinegar chutney recipe, Thermomix version

Ingredients:

• 350 g red onion, peeled and cut in half

• 1 tsp. tablespoons extra virgin olive oil

• 420 g red apples, unpeeled and cut into quarters

• 550 g figs, diced

• 300 g raw sugar

• 225 g balsamic vinegar

• 150 g vinegar apple cider

• 2 tbsp. 1/2 teaspoon of mixed spices

Directions:

1. Place the onion in the Thermomix and mix 3 sec / speed 5.

2. Add the olive oil and sauté 4 min / 120 ° / speed 1.

3. In the meantime, core and cut the apples into quarters and dice the figs.

4. Add the apples to the bowl of the Thermomix and chop 3 seconds, speed 5.

5. Stir in the figs, sugar, balsamic vinegar, apple cider vinegar and spice blend and cook for 45 minutes / Varoma / Speed 2 / with the cooking basket.

6. Sterilize the jam jars to fill. For this recipe, you will need approximately 8 jars of 150 ml (1.2l in total).

7. Check the consistency after 45 minutes. Your chutney should be thick and chunky.

Fig and plum chutney with whipped cardamom cream cheese

Ingredients:

For the chutney:

• 1 C. tablespoons vegetable oil

• ½ cup yellow onion, finely chopped

• 1 ¼ cup dried figs, chopped

• 1 cup canned plums, rinsed, drained and chopped

• ½ cup pecans, chopped

• 2/3 cup brown sugar

• ½ cup apple cider vinegar

• juice and zest of one lemon

• 1 tsp. ground mustard seeds

• 1 cinnamon stick

• ½ tsp. ground ginger

• ¼ tsp. allspice

• allspice • ¼ tsp. teaspoon salt

• 1/8 tsp. ground cloves

For the cream cheese

• 225 g of cream cheese, at room temperature

• 1 to 2 tbsp. of milk

• 1 tbsp. ground cardamom

Preparation:

1. Heat the oil in a heavy-bottomed saucepan. Add the onions to it. Cook until they are tender and translucent.

2. Stir in all the remaining ingredients (for the chutney) and simmer for 25 minutes, uncovered.

3. Reduce the heat to low and continue cooking for another 10-15 minutes until the chutney is thickened and its consistency resembles that of jam. Remove the cinnamon stick.

4. Using a hand mixer, whip the cream cheese and cardamom in a mixing bowl, until a frothy consistency, incorporating the milk as you go.

Serve the chutney and whipped cream cheese with cardamom as an accompaniment to baked vegetable fries, wraps, corn chips, bruschetta platter etc. Fig and plum chutney would be very delicious as a dip, but it would also be a great addition to your favorite meat dishes.

* Dried Fig Chutney: fromscratchfast.com

* Fig and plum chutney recipe: browniebites.net