Fig Chutney

Dinner tonight with wine of course! My little fig tree produces the best figs. It’s that time of year. So tonight I had Fig Chutney with mascarpone on toasted country bread. It was scrumptious! This is a versatile recipe. Not into all the spices just eliminate what you don’t like. Add lemon zest if you are into it Chopped apple can be added too. It’s hard to go wrong!

If you’re into figs you might like to try these recipes too, Fig Topping & Fig Bars

Recipe

2 Cups mission figs-fresh is best but adding just a few dried figs increases the flavor, also if you are shy 1/4 cup add raisins to make up the difference
3/4 Cup diced red onion
1/2 Cup apple cider vinegar
1/2 Cup brown sugar
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cinnamon
1/4 Teaspoon all spice
1/4 Teaspoon nutmeg
1/4 Teaspoon salt
Pinch of pepper

Cut the fruit, no need to peel, into small pieces. Be sure to remove stems. Place into a saucepan with all the above ingredients and bring to a simmer. Simmer low for one hour until thick. If the mixture becomes too thick in cooking add a little water. This might be noticed if you use more dried figs than fresh.

Serve chutney over mascarpone on toasted bread, or plain. Garnish with a drizzle of balsamic vinegar or sprinkle of fresh ground pepper.