French Mandarin Fig Chutney (Chutney de Figues et Mandarines)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
56
-
Calories
15 kcal
-
Course
Appetizer, Condiments
French Mandarin Fig Chutney (Chutney de Figues et Mandarines)
Description
The French Mandarin Fig Chutney (Chutney de Figues et Mandarines) blends dried figs and peeled mandarin oranges with brown sugar, apple cider, vinegar, and a carefully selected spice mix including smoked paprika, cinnamon, and ancho chili powder. After simmering, the mixture is pulsed to achieve a consistency between jam and chutney, retaining some texture for an appealing mouthfeel. Currants are added near the end for sweetness and chewiness. This chutney balances sweetness and savory notes for versatile use as a condiment.
Cooking involves simmering all ingredients until soft, blending partially, then finishing the cooking to thicken without becoming overly dense. The vinegar and chili powder levels can be adjusted to tweak tanginess and heat to taste.
Serve the chutney alongside roasted meats, cheese boards, or use as a condiment to add complexity to sandwiches or grilled dishes. Its fruit and spice profile complement savory flavors well.
Stored in sterilized jars with tight lids, the chutney keeps refrigerated for up to two weeks or can be frozen. Adjust seasoning after cooking if desired, and be careful not to over-thicken to maintain spreadability.
Ingredients
- 12 ounces figs dried
- 1 pound mandarin orange peeled, sectioned and each section chopped in half
- 1 cup brown sugar
- 1 large red onion finely chopped
- 2 cups apple cider apple juice will also work
- ½ cup apple cider vinegar
- 2 tablespoons ginger finely grated fresh
- 1 tablespoon grainy mustard
- 1 ½ teaspoons smoked paprika
- 1 teaspoons kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon cinnamon
- ½ teaspoon ancho chili powder or chipotle chili powder
- 1 cup currants or golden raisins, dried
Instructions
For making this jam to be stored in the refrigerator or freezer:
For the prep:
- Wash enough jars (to hold 24 ounces of jam) in hot soapy water and rinse well. Set aside.
- Cut off the stem and chop each fig into 4-6 pieces.
For the chutney:
- Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
- Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
- Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don’t let it get too thick.)
- Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
- Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
- If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.
To preserve this chutney with a hot water bath:
For the prep:
- Wash and rinse canning jars and keep them hot until ready to use. Prepare lids according to the manufacturer's directions.
- Cut off the stem and chop each fig into 4-6 pieces.
For the chutney:
- Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
- Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
- Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don’t let it get too thick.
- Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
- Fill hot chutney into clean canning jars, leaving ½-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner for 10 minutes. If you live at a high altitude, use the times recommended by the National Center for Home Preservation in this post. https://nchfp.uga.edu/how/can_06/mango_chutney.html
- Let the chutney cool, undisturbed, for 12 to 24 hours then check for seals.
Notes
- Use sterilized jars to store the chutney for both safety and freshness.
- Adjust vinegar and chili powder to suit your preferred tanginess and spice level before bottling.
- Keep refrigerated for up to two weeks or freeze for longer storage.
- The chutney yields approximately 28 ounces, or about four and a half 6-ounce jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56Serving
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 15kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
