FRESH FIG CHUTNEY
Provided by Food Network
Categories condiment
Time 3h
Yield about 2 1/2 pints
Number Of Ingredients 11
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.)
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
PEPPERY FIG CHUTNEY
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
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.
FIG AND PORT CHUTNEY
Yield Makes 1 1/2 cups
Number Of Ingredients 0
Steps:
- Combine 5 ounces dried black figs, quartered (about 3/4 cup), 5 ounces dried white figs, quartered (about 3/4 cup), 1 cinnamon stick, 2 strips (1 by 2 inches) lemon rind, 2 dried bay leaves, 2 cups ruby Port, 1/2 cup water, 1 tablespoon sugar, 4 tablespoons (1/2 stick) unsalted butter, and 1/4 teaspoon each coarse salt and freshly ground pepper in a pot and bring to a boil. Reduce heat and simmer, partially covered, until the liquid has reduced and the chutney has a loose jamlike consistency, 45 to 60 minutes.
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
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