Luxurious Fig And Date 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.)

FIG CHUTNEY

Steps:

• In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
• Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
• Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

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.

LUXURIOUS FIG AND DATE CHUTNEY

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.

FIG CHUTNEY RECIPE

Steps:

• Add all ingredients to a saucepan on medium heat, bring to a boil string occasionally. Simmer chutney until liquids have reduced and chutney is thick and glossy, about 10-15 minutes. Serve and enjoy!

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

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.