Spiced Fig Chutney with Fresh Figs Recipe

Name: Spiced Fig Chutney with Fresh Figs Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 4 oz jars
Ingredients: 1 Pound figs; 1 onion; 1 clove garlic; 1 Chili pepper; Juice of one lime; ¾ cup sugar; 1 corner star anise; 1 Piece clove; 1 inch cinnamon stick; 1 Piece mace; ¼ Teaspoon Cumin Seeds Ground; ¼ Teaspoon Coriander Seeds Ground; salt; ¼ Teaspoon black pepper; 2 Tablespoon vinegar

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
2 4 oz jars
Calories
504 kcal
Course
Condiments
Cuisine
British

Spiced Fig Chutney with Fresh Figs Recipe

Jonathan Green

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Fresh figs infused with a selection of savory spices and reduced to a luscious, smooth fruity chutney. This chutney is oil-free.

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Ingredients

Servings

1 Pound figs fresh and ripe
1 onion small
1 clove garlic or garlic paste, *See Notes
1 Chili pepper or a few drops of Hot Sauce
Juice of one lime
¾ cup sugar
1 corner star anise
1 Piece clove
1 inch cinnamon stick
1 Piece mace or some grated Nutmeg
¼ Teaspoon Cumin Seeds Ground
¼ Teaspoon Coriander Seeds Ground
salt to taste
¼ Teaspoon black pepper
2 Tablespoon vinegar

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Instructions

Prepare and process your fresh figs. Slice off the top fig stalk part and any bad parts if any. Slice into smaller chunks and collect in a bowl.
Cut the onion into chunks, chop the garlic fine if you use fresh garlic (or use garlic paste) and slit open your chili pepper. Juice your lime and keep aside.
Place the cut figs, the garlic, and onion in your small pot and cover with the sugar.
Mix the fruits with the sugar and keep over a medium heat setting. Make sure all the fruits are well covered with the sugar.
Once the chutney is bubbling, stir in your spices, the cinnamon, clove, star anise corner and mace (or grated nutmeg). As well as the coriander seed powder and the ground cumin seed powder.
Continue to add in the salt, black pepper and vinegar. Mix it all well.
Bring the figs to a simmering boil and keep over a medium heat setting.
Keep simmering down the chutney until the figs are cooked, and the chutney tastes spiced and aromatic.
When it looks done, take out the whole spices and discard them.
Pour in your lime juice and blend with a hand blender to the desired consistency.
Place fig chutney into clean sterilized jars and store in a dry and cool place (fridge is also ok).

Equipments used:

Notes

1 medium garlic clove = about 1 tablespoon flat garlic paste.
You can water bath can your jars to add another layer of safety and protection so that the chutney will remain good for much longer than just a few months. Water bath canned chutney jars can be stored on a shelf in a dry and cool place away from direct sunlight. Once unsealed and opened, keep in the fridge.

Nutrition Information

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Serving 113g Calories 504kcal (25%) Carbohydrates 129g (43%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.3g Sodium 9mg (0%) Potassium 728mg (21%) Fiber 9g (36%) Sugar 116g (232%) Vitamin A 557IU (11%) Vitamin C 46mg (51%) Calcium 117mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 24 oz jars

Amount Per Serving

Calories 504 kcal

% Daily Value*

Serving	113g
Calories	504kcal	25%
Carbohydrates	129g	43%
Protein	3g	6%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	0.3g	2%
Sodium	9mg	0%
Potassium	728mg	15%
Fiber	9g	36%
Sugar	116g	232%
Vitamin A	557IU	11%
Vitamin C	46mg	51%
Calcium	117mg	12%
Iron	2mg	11%