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.)
ROASTED PLUM CHUTNEY
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
- Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.
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
SPICED PLUM CHUTNEY
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
Provided by Mary Cadogan
Categories Condiment, Snack
Time 1h10m
Yield Makes about 2kg/4lb 8oz
Number Of Ingredients 10
Steps:
- Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
- Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
- Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.13 milligram of sodium
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
PINEAPPLE, FIG & GINGER CHUTNEY
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 1h5m
Yield Makes about 1.3kg/3lb
Number Of Ingredients 9
Steps:
- Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
- Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium
More about "fig plum chutney recipes"
FIG CHUTNEY (WITH FRESH OR FROZEN FIGS) - NOT ENOUGH …
From notenoughcinnamon.com
5/5 (25)Calories 30 per servingCategory Appetizer, Condiment
- In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).
PLUM CHUTNEY - THE PERFECT PLUM RECIPE | GREEDY GOURMET
From greedygourmet.com
NIGEL SLATER'S HOT, SWEET PLUM CHUTNEY - SERIOUS EATS
From seriouseats.com
FIG AND PLUM CHUTNEY WITH CARDAMOM WHIPPED …
From browniebites.net
PLUM & FIG CHUTNEY - CHARLOTTEJULIENNE.COM
From charlottejulienne.com
PLUM CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FIG CHUTNEY RECIPE (FRESH OR DRIED FIGS) - THE …
From thefoodieaffair.com
4.8/5 (14)Total Time 25 minsCuisine AmericanPublished Jan 10, 2022
SPICY FIG AND PLUM CHUTNEY - FOOD24
From food24.com
Cuisine AccompanimentCategory AccompanimentServings 1Total Time 1 hr
FIG CHUTNEY | GREEDY GOURMET
From greedygourmet.com
Cuisine BritishTotal Time 1 hr 25 minsCategory ChutneyCalories 834 per serving
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
From thespruceeats.com
PLUM CHUTNEY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FIG CHUTNEY - DAVID LEBOVITZ
From davidlebovitz.com
SPICED PLUM AND FIG CHUTNEY RECIPE BY JENNY ATKINSON
From cookpad.com
CHUTNEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FIG AND PLUM CHUTNEY - KITCHEN EXILE
From kitchenexile.com
SPICED PLUM CHUTNEY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOMEMADE SPICED FIG CHUTNEY BY MYBERKELEYKITCHEN | QUICK
From thefeedfeed.com
You'll also love
Related Search