Fiery Fig Chutney Recipe

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!

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