Fiery Fig Chutney Recipe

18 Sep

Fig Tree

At the moment we have a mountain of delicious gooey green figs picked on our morning walks with the dog. They are fab for breakfast & in salads with goats cheese but having exhausted all these recipes I thought I would use up a load at once by making a spicy chutney to eat with some Manchego cheese. Manchego is a hard, Spanish, cured sheeps cheese which would be perfect with these figs. This chutney is also great  to serve with a cheese board or with cheddar cheese on toast yum!

Fig Chutney

 

Fiery Fig Chutney
Vegan

 makes 1 Jam Jar

  • About 10-12 small green figs chopped into rough quarters
  • 1 tbsp olive oil
  • 1 small red onion finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp onion seeds
  • 1/2 tsp cinnamon
  • 1 star anise
  • 1 tsp punch pooran*
  • 1 tsp minced ginger
  • 4 tbsp soft brown sugar
  • 4tbsp balsamic vinegar
  • 1 red chilli deseeded & chopped finely (use more or less depending on strength of chilli)
  • 1/2 tsp garam masala
  •  salt & black pepper to taste

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

1. Heat the oil in a large pan and put in the onion, sugar, spices, chilli, ginger & vinegar. Cook over a medium low heat until the onion is completely softened

2. Add the fig quarters/chunks and cook on low for a further 10-15 mins untill you have a sticky chutney consistencey.

3. Pour into a hot sterilized chutney/jam jar, seal & leave to cool. Then refrigerate for as long as you can wait.

It gets better the longer you leave it!

8 Responses to “Fiery Fig Chutney Recipe”

  1. tony ward September 27, 2010 at 10:27 am #

    love your comments as well as the yummy food !

    Alborino wines are good etc.’cos I’ve tried a few…..don’t know where you get it from….honest ! xxxx

  2. jojo in perth March 14, 2013 at 8:37 am #

    hello … and greetings from perth in western australia!
    this week i received a bag of lovely little figs fresh from the orchard. i had no idea what to do with them so i did the usual google search and found your recipe. i made it yesterday and it is amazing! thank you so much for sharing.
    i couldn’t find onion seeds … so i used black mustard seeds instead. i couldn’t find punch pooran either … so i simply added some fennel and fenugreek seeds and a little bit more of the other spices listed. i also cooked it very slowly for a bit longer than suggested to get the required gooey, chutney consistency.
    i now only wish i’d been given more figs ;o)

    • Natalie Ward March 14, 2013 at 10:53 am #

      So glad you like the chutney! Your making me wish it was end of summer here now, I love fresh fig season!!

  3. Nicola July 11, 2013 at 11:17 am #

    Hi, I love figs but can’t get any fresh figs (I live in the outback). Would there be any way to do this but with dried figs?

    • Natalie Ward July 11, 2013 at 11:22 am #

      Hi, if you soak the dried figs in boiling water for about 20 mins to rehydrate them and use half of another fruit (like plums) to keep it moist it should be lovely!

Trackbacks/Pingbacks

  1. The Art of the Tart-ine! « Cook Eat Live Vegetarian - November 29, 2010

    […] fig chutney (see recipe here) […]

  2. Unbelieveably Easy Fresh Fig and Almond Ice Cream « Cook Eat Live Vegetarian - August 16, 2011

    […] trying to use them up. The thing is they don’t seem to be going down.  I’ve made Fig Chutney, Fig Jam, Fig Muffins, Fig Granola Crumble, and just recently Fig & Feta […]

  3. Fresh Fig and Amaretto Clafoutis | Cook Eat Live Vegetarian - August 12, 2013

    […] what do you do with a mountain of fresh figs? I do have a lot of recipes using fresh figs like this Fiery Fig Chutney, this Fresh Fig & Goats Cheese Quiche, and this Fresh Fig & Almond Ice […]

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