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!
Fiery Fig Chutney
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!