August is the month when figs are in abundance - fully mature on the trees - dripping honey under the strong summer sun. It is the time when the tree shall not be watered so that the fruit is not destroyed. It is the time when we go around the tree every day to hunt for the ripest fruits collecting baskets full of it. Devouring the fruit’s sweetness during the warm afternoons paired with a glass of cold water and for the lovers with some goat cheese.
This chutney is a culinary alternative to the raw fruit, adding acidity to balance and round the fruit’s sweetness and some chili to make it slightly punchy with an elegant gourmet tone. It is also a great idea to preserve kilos of fruit if you are the lucky ones to receive the abundance of a fig tree at the end of the summer. x Alexandra
FRESH FIGS CHUTNEY
INGREDIENTS (makes approximately 2 jars of 220 ml)
600 g fresh figs , washed + stems removed
50 g balsamic vinegar
50 g balsamic vinegar cream
40 g cane sugar or honey
1 cinnamon stick
2 teaspoons (tsp) coriander seeds
1 tsp brown mustard seeds
2 thai chilies, seeds removed
1/4 tsp chili flakes
a pinch of fleur de sel
the juice of 1/2 medium sized lemon
PREPARATION
Thoroughly wash the figs and remove their stems. Then, chop them into small pieces.
In a pan or cast iron skillet, over low to medium fire, toast the coriander seeds and the brown mustard seeds until they start to pop.
Add the balsamic vinegar cream and the balsamic vinegar to the pan. Then add the sugar (or honey), the salt, the thai chilies, the cinnamon stick and let it simmer for a few minutes (2-3 min).
Add the chopped figs and the lemon juice. Stir - using a wooden spoon or spatula - and let it cook over low fire until it is caramelized and glossy. Taste the chutney and add an extra portion of chilly flakes for that extra punch.
NOTES
1: Enjoy it with blue cheese or goat cheese, or as a condiment to your roasts and oven veggies.
2: Always taste the chutney and adjust the intensity of the chili according to your liking. Keep in mind that the chili will intensify the longer you keep your chutney stored.
Need advice on canning the chutney in order to store it for a longer time? hit me up in the comments bellow!