FRESH FIG CHUTNEY
Provided by Food Network
Categories condiment
Time 3h
Yield about 2 1/2 pints
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
FRESH FIG CHUTNEY
Enjoy this sticky, sweet fig chutney alongside pâté and our homemade rosemary crackers or your favourite cheese. Make the most of figs when they're in season
Provided by Emma Freud
Categories Condiment
Time 1h10m
Number Of Ingredients 7
Steps:
- Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.
Nutrition Facts : Calories 57 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Sodium 0.6 milligram of sodium
ROASTED PORK TENDERLOIN WITH FIG CHUTNEY
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Make the chutney: Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan. Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes. Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)
- Roast the pork: Preheat oven to 450 degrees. Rub pork with garlic and oil, and sprinkle with salt and pepper. Arrange onion on a rimmed baking sheet, and place pork on top. Scatter carrots and garlic around meat. Drizzle lightly with oil.
- Roast, stirring vegetables halfway through, until a meat thermometer inserted into thickest part of pork registers 145 degrees for medium, 20 to 25 minutes. Let rest for 10 minutes. Slice pork, and serve warm or at room temperature with roasted vegetables and chutney. Unsliced pork and vegetables can be refrigerated in an airtight container overnight; slice, and serve chilled.
STICKY FIG & PORT CHUTNEY
Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift
Provided by Anna Glover
Categories Condiment
Time 40m
Yield Makes 1 x 300g jar
Number Of Ingredients 6
Steps:
- Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
FIG AND PORT CHUTNEY
Yield Makes 1 1/2 cups
Number Of Ingredients 0
Steps:
- Combine 5 ounces dried black figs, quartered (about 3/4 cup), 5 ounces dried white figs, quartered (about 3/4 cup), 1 cinnamon stick, 2 strips (1 by 2 inches) lemon rind, 2 dried bay leaves, 2 cups ruby Port, 1/2 cup water, 1 tablespoon sugar, 4 tablespoons (1/2 stick) unsalted butter, and 1/4 teaspoon each coarse salt and freshly ground pepper in a pot and bring to a boil. Reduce heat and simmer, partially covered, until the liquid has reduced and the chutney has a loose jamlike consistency, 45 to 60 minutes.
FIG CHUTNEY
Provided by Geoffrey Zakarian
Categories condiment
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.
More about "fig and port chutney recipes"
TOP 12 WAYS TO SERVE FIGS | BBC GOOD FOOD
From bbcgoodfood.com
Author Sarah LienardPublished Aug 27, 2021Estimated Reading Time 5 mins
- Jams and chutneys. Ripe and juicy figs are ideal for turning into homemade jams and tangy chutneys. Our sweet fig jam is delicious spread on toast or swirled into yogurt, and also makes a great gift.
- Pies and tarts. Figs + pastry = endless possibilities. Choose from sweet or savoury flavours, a pastry lid or crisp base, or fully enclose your fillings in buttery, flaky goodness.
- Salads. Incorporate figs into a symphony of tastes and textures with sticky honey-glazed halloumi, peppery rocket, salty prosciutto and toasted almonds.
- Cakes. Is there anything more enticing than a fruit-filled bake? Pack in natural sweetness and give comforting classics like crumble, the humble Swiss roll and classic coffee cake a figgy twist.
- Served with meat. Naturally sweet figs add a new dimension to gamey meats like quail, dark meat such as duck and salty, cured meats such as prosciutto and rich lamb cutlets.
- Puddings. Fresh figs feel right at home nestled into a sponge pudding or topped with sweet, crunchy crumble. Their rich fruity flavour and jammy texture adds an extra layer of comfort to wintry desserts, which is only enhanced with a giant dollop of ice cream.
- Served with cheese. We can’t get enough of that salty-sweet combination. Plump, fresh figs pair well with a wide variety of cheeses, from crumbly, sharp stilton to creamy brie.
- Pizzas and breads. Take the cheese and meat pairing up a notch and pop them all on a pizza. A bready base offers the perfect vehicle to get all that goodness from plate-to-mouth, with an added hit of carby pleasure.
- Stuffings. Step away from tired old sage and onion stuffing – these fruity flavours will give the classic Sunday roast side a much-needed lift. Fig and apples make a delicious autumnal combination in our pork loin roast, whilst pancetta provides a salty contrast to this sweet fruit in Emma Freud's American-style stuffing.
- Sweet and savoury snacks. Figs provide a fruity flavour hit in sweet and savoury snacks. Throw a handful of chewy toffees into the filling to make fig rolls with truly sticky, sweet centers that are so much better than anything you’ll find in a packet.
EASY FIG CHUTNEY RECIPE (AND HOW TO SERVE IT!) | FROM …
From fromscratchfast.com
Reviews 8Total Time 30 minsCategory Appetizer
- Place the orange zest, star anise, cinnamon stick and bay leaf in the center of a 6-inch square of cheesecloth; pull up the sides and tie the ends with butcher’s twine to make a little packet (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
- Nestle the packet into the saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer on your lowest burner. Cook, stirring occasionally and smashing the figs with the back of a spoon, until thickened (it should be the consistency of a jam), about 15-20 minutes.
- Remove the pan from the heat and discard the packet of spices. Smash the figs a bit more with the back of the spoon. The chutney should be thick, but if it looks dry you can stir in a splash or two of water. Stir in the walnuts. Serve warm or at room temperature.
FIG CHUTNEY (WITH FRESH OR FROZEN FIGS) - NOT ENOUGH …
From notenoughcinnamon.com
FIGGY PORT CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
Servings 1.25Total Time 1 hr 5 mins
FIG AND PORT CHUTNEY RECIPE | EPICURIOUS
From epictaste.net-freaks.com
FIG CHUTNEY WITH GINGER & LEMON | THE VEG SPACE
From thevegspace.co.uk
FIG CHUTNEY - DAVID LEBOVITZ
From davidlebovitz.com
APPLE AND FIG CHUTNEY RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
FIG AND OLIVE CHUTNEY | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
FIG AND APPLE CHUTNEY RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CRANBERRY-FIG CHUTNEY RECIPE - TANYA HOLLAND - FOOD & WINE
From foodandwine.com
FIG CHUTNEY WITH GINGER AND CHILI | TASTE FRANCE MAGAZINE
From tastefrance.com
10 BEST FRESH FIG CHUTNEY RECIPES | YUMMLY
From yummly.com
EASY FIG CHUTNEY RECIPE (FRESH OR DRIED FIGS) - THE …
From thefoodieaffair.com
You'll also love