How To Make Fig Chutney

 in Demos

If you’ve never heard of chutney-it’s OK. It’s not a super well-known dish for Western cuisine. But consider yourself lucky that you are now “in the know” of this amazing Indian treat. Similar to a jam, chutneys are often served with Indian cuisine as a way to sweeten and compliment the dishes. They’re also often served as dipping sauces with samosas, dosas and pakoras. However, those aren’t the only ways you can enjoy chutneys. We like to put it on charcuterie boards, spread it on toast, use in desserts, pair with ice cream and more. This heavily spiced condiment is the perfect addition to liven up any dish. Learn to make fig chutney with our online culinary school chef in this tutorial.

Fig Chutney

1 lb fresh figs
1 red onion (finely diced)
1 honey crisp apple (finely chopped)
1/2 cup raising
12 oz red wine vinegar
1 cup sugar
Peel of ½ orange
1 tsp black pepper
1 tsp nutmeg
3 whole cloves
1 tsp mustard seeds
2 cinnamon stick
1 tbsp fresh ginger
1 fresh cayenne pepper (finely chopped)
Salt to taste

1. Peel and dice the onion into a small dice. Remove stem from the figs and cut in half. Peel apple and dice into small diced.
2. Heat vinegar and sugar in a heavy sauce pan, then add the rest of the ingredients and bring to boil.
3. Lower the heat and simmer for one hour, stirring frequently so it doesn’t stick to the bottom of the pan. Adjust seasonings-if needed add more sugar, vinegar and pepper to adjust the flavor.
4. Removed cinnamon stick and orange peel. Cool and store in a glass jar or Tupperware container and refrigerate. Chutney will keep for up to 5 days.

Fresh figs and fgi chutney make a great addition to a charcuterie board.

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