Fig Chutney Recipes
FIG CHUTNEY
Provided by Geoffrey Zakarian
Categories condiment
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.
FRESH FIG CHUTNEY
Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season
Provided by Emma Freud
Categories Condiment
Time 1h10m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.
Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.6 milligram of sodium
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
STICKY FIG & PORT CHUTNEY
Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift
Provided by Anna Glover
Categories Condiment
Time 40m
Yield Makes 1 x 300g jar
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
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