I turned a fresh batch of figs into a sticky, boldly flavored fig chutney with crunchy small fig seeds.
Use this sensational condiment with various snacks, appetizers, and main course meals.
Jump to:
TL;DR
This is a fabulous chutney condiment, prepared with fresh ripe figs and Indian inspired spices.
The ingredients are heated in a pan and cooked down to a glossy, sticky mass while the spices do their work and infuse the fruit chutney. At the end, the fruit condiment is blended evenly.
I developed this recipe with flavor, consistency, and texture in mind. Small, tiny fig seeds add another element of crunchiness to the chutney.
Ingredients
- Figs — fresh and ripe.
- Onion — Small onion or half of a medium-sized onion. I used a white mild onion type, or you can get shallots too. Avoid overpowering onion varieties.
- Garlic — Fresh garlic or you have the option to use garlic paste too, to save time prepping ingredients. But it tastes better with fresh garlic.
- Chili Pepper — Or a few drops of Hot Sauce such as Tabasco, Cholula, Piri Piri Hot Sauce.
- Juice of one Lime — As an alternative you can use lemon juice, but it has to be fresh, so no bottled artificial stuff, please.
- Sugar
- Star Anise
- Clove Spice
- Cinnamon Stick
- Mace Spice — Or some grated nutmeg.
- Cumin Seeds Ground
- Coriander Seeds Ground
- Salt & Black Pepper
- Vinegar — White wine vinegar or distilled vinegar.
How to make it?
Step 1
Prepare all the fresh ingredients. Cut figs small, chop garlic, cut onion.
Slit chili pepper open and juice the lime. Keep aside.
Step 2
Coat the figs, onion, garlic with the sugar and bring to a boil.
Stir in all the spices and the vinegar.
Step 3
Simmer down until cooked and the chutney is aromatic.
Step 4
Take out whole spices and blend to a smooth consistency.
Step 5
Place into clean sterilized jars and store.
📖 Recipe
Spiced Fig Chutney with Fresh Figs Recipe
Ingredients
- 1 Pound Figs fresh and ripe
- 1 Onion small
- 1 clove Garlic or garlic paste, *See Notes
- 1 Chili Pepper or a few drops of Hot Sauce
- Juice of one Lime
- ¾ cup Sugar
- 1 corner Star Anise
- 1 Piece Clove
- 1 inch Cinnamon Stick
- 1 Piece Mace or some grated Nutmeg
- ¼ Teaspoon Cumin Seeds Ground
- ¼ Teaspoon Coriander Seeds Ground
- Salt to taste
- ¼ Teaspoon Black Pepper
- 2 Tablespoon Vinegar
Instructions
- Prepare and process your fresh figs. Slice off the top fig stalk part and any bad parts if any. Slice into smaller chunks and collect in a bowl.1 Pound Figs
- Cut the onion into chunks, chop the garlic fine if you use fresh garlic (or use garlic paste) and slit open your chili pepper. Juice your lime and keep aside.1 Onion, 1 clove Garlic, 1 Chili Pepper, Juice of one Lime
- Place the cut figs, the garlic, and onion in your small pot and cover with the sugar.¾ cup Sugar
- Mix the fruits with the sugar and keep over a medium heat setting. Make sure all the fruits are well covered with the sugar.
- Once the chutney is bubbling, stir in your spices, the cinnamon, clove, star anise corner and mace (or grated nutmeg). As well as the coriander seed powder and the ground cumin seed powder.1 corner Star Anise, 1 Piece Clove, 1 inch Cinnamon Stick, 1 Piece Mace, ¼ Teaspoon Cumin Seeds Ground, ¼ Teaspoon Coriander Seeds Ground
- Continue to add in the salt, black pepper and vinegar. Mix it all well.Salt, ¼ Teaspoon Black Pepper, 2 Tablespoon Vinegar
- Bring the figs to a simmering boil and keep over a medium heat setting.
- Keep simmering down the chutney until the figs are cooked, and the chutney tastes spiced and aromatic.
- When it looks done, take out the whole spices and discard them.
- Pour in your lime juice and blend with a hand blender to the desired consistency.
- Place fig chutney into clean sterilized jars and store in a dry and cool place (fridge is also ok).
Notes
Equipment
- 1 Small Pot to cook chutney
- 1 3.5" Paring Knife
- Hand Blender to blend to a smooth consistency
Nutrition
Ideas to Use your Chutney
At home, we serve the fig chutney as part of a cheese charcuterie board. I love spreading peppercorn spiced goat cheese over wholewheat spelt bread with some chutney on the side.
I have also tried it as a condiment with grilled beef steak. The flavors combine well, and it's just spot on. Think outside the box, most red meats, including wild game meats would pair well with this chutney.
I gifted a few jars of this fruity fig chutney to my family members, and they used it differently than I do.
My sister slathered it over a slice of freshly baked bread. She was suggesting pumpkin bread.
My parents had the ripe fig chutney with liver pâté bread slices and spiced cream cheese bites.
Storing Instructions
The jars can be stored on a shelf in a dry and cool place away from direct sunlight. Once opened, keep them in the fridge. Provided you followed all cleanliness instructions by using sterilized, clean jars and lids.
Don't double-dip, as this can cause mold growth!
To add another layer of safety and protection to your chutney jars, you can water bath can them.
Put canned chutney jars in a dry and cool place away from direct sunlight. Once unsealed and opened, keep in the fridge.
If you would rather not use jars, keep the homemade spiced chutney in a small rectangular food glass storage container with a tight lid and store in your fridge.
More like this
Comments
No Comments