LUXURIOUS FIG AND DATE CHUTNEY
This is a really great recipe for Christmas. Strongly flavoured, sweet, sticky and rich, this chutney is best served with room-temperature blue cheese or overripe brie, served on crackers or oatcakes. Also great with pork or a roasted ham.
Provided by Bunny Mazonas
Categories Winter
Time 45m
Yield 1 deep kilner jar
Number Of Ingredients 5
Steps:
- Finely chop the dates, figs and onion.
- Scatter onion into a hot pan, using just enough golden sugar to coat the onion well, and cook for just a few minutes. Do not allow to stick or burn.
- Add the dates and figs and stir regularly, turning down to a medium heat. Add just a little vinegar to prevent sticking.
- This chutney will absorb the vinegar and dry out quite quickly, so keep a watchful eye on it; stir gently, and continuously, topping up with vinegar as required, and add a little sugar if it becomes too moist. Once you have approximately double the depth in the pan that you had when it contained just the fruit and onion, and it is moist enough to not risk sticking to the pan, leave to cook.
- After about 15 minutes, the chutney should be thick and bubbling. Remove from the heat and pour into clean, pre-heated glass jars.
- Store for 1 month or more before using; ripens and improves with age.
Nutrition Facts : Calories 1266.6, Fat 1.8, SaturatedFat 0.2, Sodium 17.9, Carbohydrate 333.5, Fiber 36.6, Sugar 267.5, Protein 12.8
MAKE-AHEAD CRANBERRY-FIG CHUTNEY
Make this tangy-sweet chutney, then freeze it for your next family holiday. Let it thaw the night before the feast, and microwave it quickly before serving just to take the chill off. For an easy variation, use dried plums, dates or apricots instead of figs.
Provided by Food Network Kitchen
Categories condiment
Time 55m
Yield about 3 cups (6 to 8 servings)
Number Of Ingredients 9
Steps:
- Set aside 1/2 cup of the cranberries. Bring the remaining cranberries, sugar, vinegar, orange zest, cinnamon stick, ginger, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat, stirring frequently, until the sugar dissolves and the cranberries soften, about 3 minutes. Add the figs and raisins, raise the heat to bring the mixture to a high simmer, then cook until the cranberries burst and the chutney is saucy and coats the back of a spoon, about 10 minutes. Remove the pan from the heat, and stir in the reserved 1/2 cup cranberries.
- Let the chutney cool to room temperature. Transfer it to an airtight container or resealable plastic bag, label and date, and freeze for up to 2 weeks.
- Let the chutney thaw in the refrigerator the night before you plan to serve it. To serve, heat it in a microwave-safe bowl in 30-second increments until the chill is gone. If the chutney is too thick, thin it out with a few tablespoons of water.
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.
FIG & PLUM CHUTNEY
Last minute chutney - can be eaten straight away - Delicious!
Provided by JuicyJu
Time 45m
Yield Makes Approx. 600g
Number Of Ingredients 0
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!
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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