I don’t know anyone who doesn’t love figs… and what a delight to not only have them in season right now, but also to have friends (2 sets of) who have large trees in their garden and are willing to give away bags and bags of these gorgeous black squishy beauties. I’m in fig heaven!
Coming home from one friend’s house the other day, loaded up with two large bags of figs (I’m estimating about 2.5kg worth) AND spare jars (as I didn’t have any) I was plotting and planning all the goodies I was going to make. Or get TC to make, hehehe.
So, first cab off the rank is fig and red onion chutney. Perfect with cheeses – perfect for us.
I used this recipe from Bay Tree Cottage and, I must say, I’m pretty pleased with the result. TC also seems to be, as there were lots of yumms and mmmmms coming from his side of the table as we shared a cheese board last night.
So what will be cuisiné in my kitchen tomorrow? Well a classic fig jam of course… One of my friends commented to me yesterday that I’ve become very domesticated now, and with all the jams and chutneys I’ve been making lately, she might be right.
Fig & Red Onion Chutney
· 850g fresh figs (13)
· 150ml balsamic vinegar
· 100ml red wine vinegar
· 300g soft brown sugar
· zest and juice of 1 lemon
· 260g red onions (2)
· 2 teaspoons mixed spice
· 10g fresh root ginger or 1 teaspoon of dried ground ginger
· 1 tablespoon of olive oil
Peel and thinly slice the red onion, peel and grate the ginger, remove the stalk from the figs and cut them into quarters. Zest and juice the lemon.
Heat the oil in a large pan over a medium heat and then put in the onion. Fry the onion for 5 minutes until it has softened and turned translucent and slightly caramelised.
Add all the other ingredients to the pan except for the figs, then season it with salt & pepper. Bring it up to the boil, then turn down to a simmer and cook for 30 minutes.
Once the liquid has reduced to a syrup add in the figs and cook it for a further 15 minutes, stirring occasionally.
Pour the chutney into sterilsed jars, put the lids on and allow to cool.