Fig Chutney

A long time ago, I made my first apple chutney. Purely out of curiosity. And I was completely blown away by the result. It was similar to onion marmalade, to gastrique (no wonder—we’re boiling down vinegar and sugar!), and to Italian mostarda. In the middle of fig season, while constantly searching for something savory to do with them (since we don’t eat preserves or jams), I remembered the chutney. Well, that was that! And now it seems to me that this chutney has outshone my sweet-and-salty figs from last year. It’s absolutely amazing. My family has ordered me to preserve all the remaining figs this way. Two variations of this classic British recipe are in the comments. In case you didn’t know, this stuff is wonderful with cheeses—Brie, Camembert, but especially with Roquefort and blue cheeses. It’s a wonderful condiment for a cheese board or a charcuterie board. Barbecued, grilled, or smoked pork or poultry really come into their own when you add fig chutney as a sauce or mix it into the sauce for these dishes. Just simmer the broth down to a syrupy consistency along with a spoonful of chutney—it’s delicious! Sausages, pretzels, and beer go very well with chutney. I highly recommend it—give it a try when they’re in season. It’s worth it!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and dice the onion. Season with salt and pepper. Melt 1 tbsp of butter in a skillet and sauté the onion until golden brown.

Step 2

Wash the figs and cut them (into halves, quarters, or cubes—whatever you prefer). Slice the garlic into thin slices. Sprinkle with sugar and drizzle with lemon juice. Combine in a heavy-bottomed saucepan and let sit for 30 minutes so the sugar draws the juice out of the figs.

Step 3

Add the sautéed onions, the ground spices (EXCEPT FOR THE MUSTARD, keep the seeds; they will lose the bite and become a wonderful textural addition), and the vinegar, then bring to a boil over medium heat. Reduce the heat to low and simmer uncovered for 45–50 minutes until thickened.

Step 4

Making this chutney is ridiculously easy. You don’t need any skills at all. Just leave it on the stove over the lowest heat without a lid, set a timer, and then transfer it to jars while still hot. That’s it.