Fig Plum Chutney Recipes

FRESH FIG CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

FRESH FIG CHUTNEY

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.

ROASTED PLUM CHUTNEY

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
• Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

FIG & PLUM CHUTNEY

Steps:

• Fry onion in a little oil on low heat, about 10 mins. Add garlic & ginger for another 2 mins then turn the heat up to brown onions, you will have to constantly stir for around 4 mins so as not to burn the garlic.
• Tip all other ingredients into the pan, stir well & bring to a gentle simmer - low to medium heat - stirring occasionally. It only takes around 30 minutes to turn into a sticky jam consistency.
• Remove from heat & leave to cool before turning into sterilised jars. Out of this recipe I got one normal Branston pickle jar size & 2 185g size...not loads but it is pretty rich so you wouldn't slather it on like a tomato chutney, say!
• This is ready to eat immediately, no need to mature but must be kept in fridge. Eat within 4 weeks. So quick - so easy - & it tastes divine! The measurements are not exact & you can throw in any dried fruit you need to use up..bit more vinegar if needed. I have used a mixture of cider & red wine vinegar before and it worked fine..or white wine vinegar; whatever you have lying around. Hope you like it!

PLUM CHUTNEY

Steps:

• Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
• Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
• Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.