Description
Here’s a tasty recipe for Homemade Fig and Onion Chutney—perfect for pairing with ham, roasted meats, or cheese platters!
Ingredients
2 cups dried figs, chopped
2 medium onions, finely chopped
1 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
1-inch fresh ginger, grated
2 cloves garlic, minced
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water
Directions
Prepare the figs: Chop the dried figs into small pieces.
Cook the onions: In a saucepan, sauté the onions over medium heat until softened (about 5 minutes).
Combine ingredients: Add the chopped figs, brown sugar, apple cider vinegar, balsamic vinegar, garlic, ginger, cinnamon, cloves, salt, pepper, and water to the pan. Stir well.
Simmer: Reduce the heat to low and let the mixture simmer for 30–40 minutes, stirring occasionally until thickened.
Cool and serve: Let the chutney cool before transferring it to sterilized jars. Seal and refrigerate.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 120 kcal per serving
Perfect with:
Baked ham
Cheese boards
Roasted meats#deliciouspairings
#FigChutney #HomemadeRecipes #Foodie #HolidayCooking #ChutneyLove #DeliciousPairings
Step-by-Step Guide
Follow these detailed instructions for perfect chutney every time. First, ensure all ingredients are prepped as listed. In a heavy-bottomed saucepan, sauté the finely chopped onions over medium heat until translucent and fragrant, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute. Next, add all remaining ingredients: chopped figs, brown sugar, both vinegars, spices, salt, pepper, and water. Stir thoroughly until the sugar dissolves. Once bubbling, reduce the heat to the lowest setting. Allow the mixture to simmer gently, uncovered, for 30-40 minutes. Stir every 10 minutes to prevent sticking. The chutney is ready when it has thickened to a jam-like consistency and the figs are very soft. Remove from heat and let cool completely in the pan before jarring.
Serving Suggestions
This versatile chutney elevates many dishes. It is a classic accompaniment to a baked holiday ham or roasted pork. For a quick appetizer, serve it atop a block of cream cheese or brie with crackers. Incorporate it into a grilled cheese sandwich with sharp cheddar for a sweet and savory twist. It also pairs wonderfully with cold meats in a ploughman’s lunch, or as a condiment for turkey or chicken sandwiches.
How-to Summary
In summary, create this chutney by sautéing onions, then simmering all ingredients together until thickened. The key steps are: 1) Chop figs and onions. 2) Soften onions in a pan. 3) Combine all ingredients. 4) Simmer for 30-40 minutes until thick. 5) Cool and store in sterilized jars.
Frequently Asked Questions
Can I use fresh figs instead of dried?
Yes, but the result will be different. Use about 3 cups of chopped fresh figs and reduce the water to 1/4 cup, as fresh figs release more liquid. The cooking time may need to be extended to achieve proper thickness.
How long does homemade chutney last?
When stored in a sterilized, airtight jar in the refrigerator, this chutney will keep for up to 3 weeks. For longer storage, you can process the sealed jars in a water bath for 10 minutes to create a shelf-stable preserve.
My chutney is too thin. How can I fix it?
Continue simmering it over low heat, stirring frequently, to evaporate more liquid. Be patient, as it will continue to thicken as it cools.
Can I substitute the vinegars?
Apple cider vinegar is recommended for its fruity tang. In a pinch, white wine vinegar can work. Avoid plain white vinegar as it is too harsh. The balsamic adds depth and sweetness, so try to include it.
Is this chutney spicy?
This recipe is not spicy but deeply spiced. The warmth comes from ginger, cinnamon, and cloves. For heat, add a pinch of red pepper flakes during cooking.
Common Mistakes to Avoid
- Using too high heat: A rapid boil can cause the sugar to burn or caramelize too quickly, creating a bitter flavor. Always simmer on low.
- Not stirring occasionally: This can lead to the mixture sticking and burning on the bottom of the pan.
- Jarring while hot: Always let the chutney cool to room temperature before sealing and refrigerating to prevent condensation and spoilage.
- Undercooking: If the chutney hasn’t reduced enough, it will be runny. It should coat the back of a spoon thickly.
Conclusion
This Homemade Fig and Onion Chutney is a flavorful and impressive condiment that is surprisingly simple to make. With its perfect balance of sweet, savory, and tangy notes, it adds a gourmet touch to everyday meals and special occasions alike. By following this guide and avoiding common pitfalls, you’ll create a delicious preserve that showcases the rich, complex flavors of its simple ingredients. Enjoy the process and the delicious results!