Fig Chutney Recipe Fresh Figs

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FIG CHUTNEY



Fig Chutney image

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.

Provided by Marie

Categories     Appetizer     Condiment

Time 1h35m

Number Of Ingredients 10

1/2 cup brown sugar (unpacked)
1/2 cup apple cider vinegar
2 cups figs (fresh or frozen, stems removed and quartered)
1/3 cup apple (diced)
1/2 cup white onion (chopped)
1/3 cup raisins
1/3 tsp salt
1/2 tsp ground ginger
1/4 tsp ground clove
1/4 tsp ground nutmeg

Steps:

  • Soak raisins in a bowl of hot water for 10 minutes.
  • In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).
  • Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.
  • Put the chutney into a jar and store it in a dry place.

Nutrition Facts : ServingSize 1 tablespoon, Calories 30 kcal, Carbohydrate 7 g, Sodium 34 mg, Sugar 5 g

FRESH FIG CHUTNEY



Fresh fig chutney image

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

100g light brown soft sugar
120ml apple cider vinegar
300g chopped fresh figs
1 apple, peeled, cored and diced
1 onion, finely chopped
50g sultanas
1 tsp flaky sea salt

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

FIG CHUTNEY



Fig Chutney image

Provided by Geoffrey Zakarian

Categories     condiment

Time 1h40m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup red wine
3 cups fresh figs, top stems removed, roughly chopped
1 cup orange juice
2 tablespoons honey
Pinch of cayenne
1 sprig fresh rosemary
1 piece star anise
Kosher salt and freshly cracked black pepper

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 AND GINGER CHUTNEY FROM THE AUBERGE



Fresh Fig and Ginger Chutney from the Auberge image

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

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

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.

PEPPERY FIG CHUTNEY



Peppery Fig Chutney image

Red wine sounds the perfect deep note to accompany the midrange flavor of figs.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 9

2 teaspoons whole black peppercorns
1 pound dried figs, stems trimmed, cut into eighths
2 cups roughly chopped shallots
2 cups dry red wine
1 cup red-wine vinegar
6 sprigs fresh thyme
1 teaspoon salt
3/4 cup sugar
2 pounds very ripe fresh figs, stems removed, cut into 1/2-inch chunks

Steps:

  • Place peppercorns on a cutting board. Using the bottom of a small saucepan, crack peppercorns. Tie the thyme in a bundle with kitchen twine. Place peppercorns, dried figs, shallots, red wine, red-wine vinegar, thyme bundle, salt, and sugar in a medium saucepan. Set over medium-high heat, and bring to a boil.
  • Reduce the heat to medium low, and simmer until figs are soft and the liquid has thickened, about 45 minutes.
  • Remove and discard the thyme bundle. Stir in fresh figs. Cook, stirring frequently, until figs break down, 10 to 15 minutes. Remove the pan from heat.
  • Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.

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