Friday, September 18, 2009

Today, chutney!

Ah, a surfeit of figs, from my tree and another locally. I've made fig jam, eaten figs fresh broiled with cheese and pork, so now it's time for chutney. This chutney would be good by the scent with all sorts of things, Indian Food, chicken, roast pork, and cheese.

This recipe is adapted from two online recipes, this one and this one. I wanted to use fresh peppers, so I substituted for dried and used half golden raisins and half dried cranberries. Beyond that I think you can figure out any other adaptations, mainly just in measures.

Fig Chutney

1 1/4 cup granulated sugar
1 1/4 cup light brown sugar
1 cup cider vinegar
3/4 cup golden raisins
3/4 cup dried cranberries
1/2 large onion peeled and thinly sliced
3 cloves garlic peeled and thinly sliced
1/3 cup grated fresh ginger
5 Tbsp black mustard seeds
5 serrano peppers, two seeded and diced, the remainder just diced
1 Tbsp salt
8 cups fresh figs quartered if small, eighths if large

Bring sugar and vinegar to boil in a heavy medium sized non-reactive pot over medium heat. Add dried fruit, salt, spices. Bring to a simmer. Add figs. Reduce heat and maintain a gentle simmer. Cook approximately four hours until thick and dark.

Put in sterilized 1/2 pint jars and process 10 minutes.

No comments:

Post a Comment