Sunday 6 October 2013

Fig Chutney

Ok...  So it started out being quite amusing, a glut in my new garden of probably the most elusive (and most expensive) of fruits... Rarely found at all in the supermarket aisles.  To that end, this recipe as it stands is probably only for those with a fig tree, but the principles of chutney making are easily transferrable to any fruit.  At this time of year pear and apples are both fantastic in the UK and work well with this recipe.

I always find chutney making hugely therapeutic, putting something in the cupboard for the winter and making the whole house smell incredible at the same time.  This recipe is never the same twice, the spicing and the sweet / sour balance vary with my mood, so consider the one below only an example of what you may do!

As ever all quantities are extremely approximate (I never measure anything when cooking at home, life's just too short) and feel free to experiment, taste and adjust the spicing and sweet / sour balance.

Ingredients

For 1kg fresh figs (a little under ripe works ok for this recipe)
1 large onion
4 cm piece fresh ginger
1 tablespoon fresh mustard seeds
1 cinnamon stick
1 dried red chili
1 tablespoon veg / olive oil
Approx 5 tablespoons brown sugar
Approx 125 ml cider vinegar
Salt and pepper
Enough jars to store the finished chutney, cleaned and either rinsed with boiling water, heated in a 100C oven or sterilised by other means...

Method

1)  Over a low heat soften the sliced onion for 5-10 minutes until sweet and soft and then grate in the ginger and add the spices (crumbling the chilli), cook for a further 5 minutes until fragrant.

2) Chop the figs into bite sized pieces (see above) and add to the pan with the sugar and vinegar, season.  Bring to the boil and allow to simmer slowly, reducing to the required consistency (add a lid or some water if you feel that it's getting too thick).

3) Ensure that the jars are suitably sterilised and taste the chutney after around 30 minutes.  The fruit should be soft and the vinegar and sugar mellowed, it will mellow further in the jars but if not to your taste now's the time to adjust.  If more sugar or vinegar are added, simmer for 5 minutes more to combine fully.

4) Spoon the hot chutney into the jars to within 1cm of the top and screw the top on tightly whilst still piping hot, this will help the chutney keep and also make the anti tamper button go back down on the jars (sad, but I always find this very exciting).

This chutney should store well without refrigeration for 6-12 months but is good to enjoy straight away, don't be scared now, give it a go!