Wednesday, August 6, 2008
Fresh Fig Chutney
This year the fig tree at the farm put on a bumper crop of figs. I'm so sad to see them go and wanted to save some to savor later in the year. I opted to make chutney rather than a preserve. Hubs will be home soon (YEAH) and he doesn't care for preserves. I think he'll love this chutney however. It's got a great balance of vinegar and sweet.
I've made several batches of this chutney so far with different variations. To one batch I added half of a seeded diced jalapeno. I really like that little kick the jalapeno gave the chutney.
I also made a batch with cider vinegar to replace the red wine vinegar. It was a bit more tangy than then red wine but really good as well. This is a great base recipe that can be made into many variations.
Fresh Fig Chutney Recipe
Emeril Lagasse, 2003(adapted)
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/2 lg Granny Smith apple
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
1/2 cup golden raisins (optional)
In a large saucepan combine the vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and raisins and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)