Fresh Fig Chutney Recipes
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.
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
BLUEBERRY, FIG CHUTNEY
A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 3-4 1/2 pint jars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Sterilize jars, lids and rings.
- In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
- Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
- Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
- Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
- Process for 10 minutes in a hot water bath.
- Shut off flame and let sit uncovered for 5 minutes.
- Remove to a draft free spot to cool.
- Or freeze in containers for 3 months or refrigerate for 3 months.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
More about "fresh fig chutney recipes"
FIG CHUTNEY (WITH FRESH OR FROZEN FIGS) - NOT ENOUGH CINNAMON
In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg). Bring to a boil, then reduce to low heat and cook for about …
From notenoughcinnamon.com
5/5 (25)Calories 30 per servingCategory Appetizer, Condiment
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).
FRESH FIG CHUTNEY - PAULA DEEN MAGAZINE
In a small Dutch oven, combine vinegar, brown sugar, onion, orange zest, orange juice, raisins, jalapeño pepper, cinnamon stick, mustard seeds, salt, and allspice; bring to a boil over medium heat. Reduce heat, and simmer, stirring often, for 30 to 35 minutes or until mixture is thickened and reduced by half. Add figs, and cook for 30 minutes ...
From pauladeenmagazine.com
Estimated Reading Time 50 secs
From pauladeenmagazine.com
Estimated Reading Time 50 secs
FIG AND GINGER CHUTNEY - RECIPES - ABC RADIO
1 kg fresh figs, roughly chopped. 4 Granny Smith apples, peeled cored and chopped. 2 onions, chopped. 250 g raisins. 150 g ginger, grated. 4 cloves garlic, chopped
From abc.net.au
From abc.net.au
FIG AND GINGER CHUTNEY | RECIPE | THE FRESH MARKET
Directions Combine all ingredients in a heavy, medium saucepan. If needed, add water to barely cover ingredients. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low and cook at a brisk simmer, stirring often, until juices are syrupy and have reduced by about half, and fruit is tender, about 15-20 minutes. Let cool.
From thefreshmarket.com
From thefreshmarket.com
10 BEST FRESH FIG CHUTNEY RECIPES | YUMMLY
Turkey Panini with Fontina and Cranberry Fig Chutney Williams-Sonoma. fig chutney, fontina cheese, arugula, roasted turkey, country style bread and 1 more.
From yummly.com
From yummly.com
FRESH FIG CHUTNEY RECIPE - COOKING INDEX
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.)
From cookingindex.com
From cookingindex.com
FRESH FIG CHUTNEY - PLAIN.RECIPES
Ingredients. 2 1/2 cups red wine vinegar; 1/2 pound light brown sugar; 1 onion, chopped; 1/4 cup chopped fresh ginger; 1 1/2 teaspoons yellow mustard seeds
From plain.recipes
From plain.recipes
MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI - MEDITERRANEAN …
Manchego and Fresh Fig Chutney for Crostini might be just the Mediterranean recipe you are searching for. For $2.89 per serving, you get a main course that serves 4. One portion of this dish contains roughly 16g of protein, 27g of fat, and a total of 596 calories. 1 person found this recipe to be delicious and satisfying. A mixture of wine ...
From fooddiez.com
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FIG CHUTNEY - SUKHI'S
How to Make Fig Chutney. The good news is, making fig chutney is super simple! You need 2 cups of coarsely chopped figs, ½ cup finely chopped pecans, sugar, salt, pureed ginger, cayenne, garam masala, white vinegar, and water. First, add all of your ingredients to a saucepan on medium heat and bring to a boil, stirring occasionally.
From sukhis.com
From sukhis.com
FIG CHUTNEY | LUNCH RECIPES | GOODTOKNOW
Method. Cut the figs into chunks, discarding the stalks. Stone and roughly chop the apricots. Put the fruit in a preserving pan with the rest of the ingredients, except the sugar. Bring to the boil and simmer for 30 mins, stirring occasionally until the onion is tender. Turn off the heat and stir in the sugar until it dissolves, then bring to ...
From goodto.com
From goodto.com
FIG AND APPLE CHUTNEY RECIPE - EATWELL101
Put everything in a saucepan with sugar, vinegar, spices and a pinch of salt. Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally. 2. Ladle the hot chutney in sterilized jars. Close immediately. Turn the jars until completely cooled. Wait for 48 hours before consuming.
From eatwell101.com
From eatwell101.com
HOMEMADE SPICED FIG CHUTNEY BY MYBERKELEYKITCHEN - THE …
Usually I turn the batch into fig jam but this year I made a sweet & slightly spicy fig chutney. It's made with shallots, crushed red pepper, whole cloves, coriander & mustard seeds which are first toasted and lightly crushed to release their full essence. The yellow coriander seeds look like little specks of ☀️ sunshine against the dark jammy spiced figs. The hubs said it tastes like ...
From thefeedfeed.com
From thefeedfeed.com
FIG CHUTNEY RECIPE | BON APPéTIT
Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer ...
From bonappetit.com
From bonappetit.com
FRESH FIG CHUTNEY RECIPE | FOOD NETWORK - MASTERCOOK
1 3/4 teaspoons salt; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
From mastercook.com
From mastercook.com
22 FRESH FIG RECIPES | ALLRECIPES
This five-ingredient appetizer is as eye catching as it is delicious; prosciutto, honeyed goat cheese, and fresh figs are rolled into one scrumptious pinwheel. Serve over crackers . Mamma K's Fig Preserves with a Twist Credit: Arizona Desert Flower View Recipe
From allrecipes.com
From allrecipes.com
FIG & TOMATO CHUTNEY - FRESH HUNGER
Instructions. Make a small X on the bottom of the tomatoes. Bring a large saucepan of water to the boil. Carefully lift the tomatoes into the water using a slotted spoon. Blanch them for 1 minute. Carefully lift them out of the water & rinse under cold water. Remove the cores & peel off & discard the skin.
From freshhunger.com
From freshhunger.com
RECIPE - FRESH FIG CHUTNEY
Shop early this year for the best selection of gifts and holiday favourites. See our Holiday Shopping Tips.
From lcbo.com
From lcbo.com
FRESH FIG CHUTNEY | PUNCHFORK
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved; 2 1/2 cups red wine vinegar; 1/2 pound light brown sugar; 1 onion, chopped; 1/4 cup chopped fresh ginger; 1 1/2 teaspoons yellow mustard seeds; 1/4 lemon, zested; 1/2 cinnamon stick
From punchfork.com
From punchfork.com
FIG CHUTNEY - MYBERKELEYKITCHEN.COM
Fig Chutney Top 8 Free Makes 2 1/2 -3 cups Freezer-Friendly Ingredients: 1 1/2 pounds Black Mission fresh figs, washed and dried with stems removed. Quartered and chopped, about 2 pints 1/2 cup shallots, fine dice, about 2 ounces 3/4 cup organic cane sugar + 1 teaspoon honey 1 teaspoon black mustard seed, toasted and lightly crushed- *See Note
From myberkeleykitchen.com
From myberkeleykitchen.com
FIG CHUTNEY RECIPE (WITH APPLES AND RAISINS) - LIFE'S BOUNTY
Chop the onion. Soak raisins in a bowl of hot water for 10 minutes. Put the sugar and vinegar in a preserving pan and heat gently until the sugar dissolves. Add the figs, apple, onion, raisins, salt and spices. Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently. Spoon the chutney into hot sterilised jars.
From lifesbounty.co.nz
From lifesbounty.co.nz
FIG CHUTNEY - DAVID LEBOVITZ
1 pound (450g) fresh figs, stemmed and diced In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally. Add the remaining ingredients, except for the figs.
From davidlebovitz.com
From davidlebovitz.com
FRESH FIG CHUTNEY WITH ORANGE – FEAST GLORIOUS FEAST
It is very simple to make a straight fig chutney without the hint of orange. Simply use water instead of the juice and omit the orange zest. As for adding other flavours, you can of course add in some extras. Some fresh red chilli or dried chilli flakes is my most common addition. It is easy to go overboard so go easy.
From feastgloriousfeast.com
From feastgloriousfeast.com
SPICY SPICED FRESH FIG CHUTNEY – THE GLUTTON LIFE
Method. Sweat the onion: Heat the tablespoon of oil in a medium sized saucepan over medium-high heat. Add the finely minced onion and cook until soft and translucent for about 5 minutes. Add the aromatics: Add the minced fresh chili pepper, grated fresh ginger, ground cinnamon, mustard seeds, black pepper, a pinch of ground cloves, and a pinch ...
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FIG CHUTNEY | RECIPE | FIG CHUTNEY RECIPE, CHUTNEY RECIPES, FOOD
Sep 30, 2018 - Try this tangy Fig Chutney; it's easy & delicious with roast meats, from chef David Lebovitz, author of My Paris Kitchen.
From pinterest.ca
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FRESH FIG CHUTNEY | EDIBLE PARADISE
2 1/2 – 3 pounds firm, fresh figs, rinsed, stems removed and halved (don’t use overly ripe figs) METHOD: In a heavy-bottomed stock pan, combine the vinegar, brown sugar, onion, jalapeno pepper, ginger, mustard seeds, lemon (or orange) zest, cinnamon stick, salt, allspice, cloves and pepper flakes and bring mixture to a boil.
From edibleparadise.com
From edibleparadise.com
FIG CHUTNEY - RTE.IE
Ingredients. four fresh figs; 4-6 dried figs; 4 tblsp fig jam; spice mix - cumin, coriander, ginger and nutmeg; grated orange or lemon zest and a little orange juice
From rte.ie
From rte.ie
FIG CHUTNEY WITH GINGER AND CHILI | TASTE FRANCE MAGAZINE
Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili. Add the shallots and garlic to a pan and sweat in olive oil. Then add the ginger and chili. Sweat for a further 2-3 minutes. Add the figs and the brown sugar, allow to simmer for 3-4 minutes, then deglaze with the balsamic.
From tastefrance.com
From tastefrance.com
EASY FIG CHUTNEY RECIPE (FRESH OR DRIED FIGS) - THE …
With a small knife remove stem from the figs and slice in half. Place figs, sugar, water, balsamic vinegar, lemon juice and cinnamon in a medium size saucepan. Heat on medium, stirring every few minutes until the sugar dissolves and the ingredients begin to form small bubbles. Reduce heat to low and simmer for 20 minutes.
From thefoodieaffair.com
From thefoodieaffair.com
FRESH FIG & ONION CHUTNEY (GF, V) RECIPE - MY DIVERSE KITCHEN
Use a heavy bottom/ thick walled pan to make the jam/ chutney. Heat the oil in it and then add the onions and saute them until they turn soft and start caramelizing. Don't let them brown too much. Now add the figs and all the remaining ingredients. Let the mixture come to a boil and then turn down the heat and allow it to simmer.
From mydiversekitchen.com
From mydiversekitchen.com
TOMATO, FIG, AND GINGER CHUTNEY RECIPE - YUMMYBEET.COM
Directions: Place all ingredients in a large, heavy-bottom pot. Bring to a boil, reduce to medium-low, cover, and cook for 30 minutes. Uncover and mash ingredients gently with the back of a spoon until broken down to your likely. Leave uncovered and cook on medium-low for an additional 20 minutes, until jammy but still loose.
From yummybeet.com
From yummybeet.com
APRICOT-FIG CHUTNEY RECIPE | MYRECIPES
Ingredient Checklist. 3 cups apricots, peeled, pitted, and quartered ; ½ cup dried figs, quartered ; ½ cup white wine ; ⅓ cup sugar ; ¼ cup golden raisins
From myrecipes.com
From myrecipes.com
FARM FRESH FEASTS: APPLE FIG CHUTNEY
Prep time: 00:15. Cook time: 00:45. Total time: 01:00. Yield: about 3 cups. Ingredients: 8 fresh brown figs, quartered (6 ounces/170 grams by weight) 2 apples, cored and chopped (10 ounces/280 grams by weight) ¾ cup raisin date blend (about ½ cup raisins plus ¼ cup chopped dates) (3 ½ ounces/100 grams)
From farmfreshfeasts.com
From farmfreshfeasts.com
FRESH FIG AND GOLDEN TOMATO CHUTNEY — AT HOME WITH REBECKA
Fig and Tomato Chutney Sweet figs teamed with the savory sweet essence of fresh golden cherry tomatoes, accompanied by round notes of caramel from raw Agave nectar, a boost of cardamom, and ginger, a pinch of sea salt for good measure, polished by Grappa infused drunken currents; Fig and Golden Tomato Chutney, the consummation of all that is good and …
From athomewithrebecka.com
From athomewithrebecka.com
FIG AND APPLE CHUTNEY WITH BALSAMIC VINEGAR - PROPERFOODIE
Add the onions and gently cook until soft and slightly caramelised. Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar. Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar.
From properfoodie.com
From properfoodie.com
HOMEMADE SWEET & STICKY FIG CHUTNEY RECIPE | KILNER®
Heat the oil in a Kilner ® Preserving Pan and add the onion, fry over a medium heat until it has softened and is translucent. Add in the balsamic and red wine vinegars, sugar, mixed spice, salt and pepper. Bring to a boil then reduce the heat and simmer for 30 minutes. Once the liquid has reduced to a syrup add in the figs and cook for 15 minutes.
From kilnerjar.co.uk
From kilnerjar.co.uk
10 BEST FRESH FIG CHUTNEY RECIPES | YUMMLY
havarti cheese, fig chutney, stone ground mustard, butter, bread and 2 more Whole Roasted Trout with Asian Pear-Fig Chutney MyRecipes garlic salt, ground ginger, chutney, rainbow trout, olive oil and 1 more
From yummly.co.uk
From yummly.co.uk
FIG CHUTNEY - REBOOTED MOM
Remove the stems, and quarter the figs. Set aside. Combine the apple cider vinegar and sugar in a medium saucepan, bring to a simmer until sugar is dissolved. Add the quartered figs and remaining ingredients to the saucepan, and stir to combine. Bring the mixture to a low boil, then simmer, uncovered, for one hour.
From rebootedmom.com
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10 BEST SPICED FIG CHUTNEY RECIPES | YUMMLY
Fourme d'Ambert, Fig Chutney, and Raw Apple Mini Burgers On dine chez Nanou. sugar, apple, dried figs, spices, apple cider vinegar, brown sugar and 14 more.
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FRESH FIG CHUTNEY – CHOOSE REAL FOOD
Fresh Fig Chutney On September 12, 2019 By aromanature In Gluten Free , preserves , Sides , Uncategorized It’s that time of year when (for those of us in the countryside) our neighbour pops round with a big bowl of fresh figs !
From chooserealfood.wordpress.com
From chooserealfood.wordpress.com
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE - GLUTEN FREE …
Fresh Fig and Ginger Chutney from the Auberge is a gluten free and vegan condiment. This recipe makes 5 servings with 1008 calories, 5g of protein, and 2g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up bramley apples, gingerroot, ground allspice, and a few other things to ...
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