Tuesday, August 10, 2010

Fig Chutney

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Aside from being beautiful subjects of still life photos, figs are the symbol of abundance, fertility, and sweetness....a good reason to include them in your life and diet. Plus they are delicious. Here is a recipe for fig chutney. I usually make big batches at a time and freeze some. It is great with all types of cheese on toasted bread (salty and sweet), on top of salads, and paired with meats--especially a dollop on your turkey or pork.

450 grams of fresh figs cut in pieces (about 8 figs)
200 grams of dried figs
1 minced onion
2 cubed pears or apples (preferably green)
1 teaspoon of all-spice
1 teaspoon of lemon peel
1 cup of granulated sugar
1 cup of brown sugar
1 1/2 teaspoon of salt
1 1/2 teaspoon of pepper
250 ml of red wine vinegar or apple vinegar
100 ml of water

Place all of the ingredients in a pot and cook on medium/high until the mixture begins to boil. Then reduce heat to low, allowing chutney to simmer, stirring constantly until the smells start to take over your kitchen and the liquid is dissolved. If needed add a bit more water. Let cool.


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