Spiced Fig Chutney with Fresh Figs Recipe

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Spiced Fig Chutney with Fresh Figs Recipe

Fresh figs infused with a selection of savory spices and reduced to a luscious, smooth fruity chutney. This chutney is oil-free.

Prep Time5

Cook Time30

Total Time35

Course: Condiment

Cuisine: British

Diet: Vegan, Vegetarian

Servings: 4 oz jars

Calories: 504kcal

Author: Helene Dsouza

Equipment

1 Small Pot to cook chutney
1 Mixing Bowl
1 3.5" Paring Knife
2 4 oz Canning Jars
Hand Blender to blend to a smooth consistency

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

US - Metric

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

1 medium garlic clove = about 1 tablespoon flat garlic paste.

You can water bath can your jars to add another layer of safety and protection so that the chutney will remain good for much longer than just a few months. Water bath canned chutney jars can be stored on a shelf in a dry and cool place away from direct sunlight. Once unsealed and opened, keep in the fridge.

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