Sometimes as cooks, bloggers, and photographers we can second-guess ourselves. We become overly critical of our creations and deem them not up to snuff. Those posts can wait in the wings of our computers forever, never to see daylight. This was almost the case with today’s recipe. I was inspired by the Confused Barwachi’s delicious post to tackle some fig chutney. My dear friend had gifted me a huge tray of perfectly ripe figs from her backyard the very same week that I saw their post, so I broke out the pots and got busy. I played around with the flavours and finally settled on this recipe. I liked it, but just wasn’t sure about it. I really wasn’t going to post this until I started feeding the chutney to my friends and family and heard their comments. “Wow, I can’t stop eating it! It is so good” – (a friend mounding it on a cracker topped with aged cheddar). Then I gave some to my mom, who in turn gave some to her friend, who promptly phoned my mom to tell her that I should be marketing it – that it was that amazing! So in the end, I relaxed and decided to share the recipe on my blog. Now mind you, another friend told me that she thought it tasted like Christmas… I’m not sure that she really liked it, but who is to argue? Christmas is just around the corner and this chutney would be a marvelous gift for your foodie friends! We ate it with some chewy bread and lovely sharp white cheddar. My mom and her friend ate it with various meats. I would put it in a sandwich with chicken, beef or lamb. The possibilities are endless!
I will be sharing it with my friends at Fiesta Friday, co-hosted by Loretta of Safari of the Mind and, Natalie of Kitchen Uncorked, Throwback Thursday, Foodie FriDIY, and Saucy Saturday. Be sure to check out these great link parties and prepare to be amazed!
2 medium onions, finely chopped
2 tablespoons finely chopped ginger
2 tablespoons olive oil
1 cup pomegranate vinegar
2 cinnamon sticks
1½ cup raisins
½ cup dried cranberries
zest and juice of one lemon
3 teaspoons mustard seeds
¾ teaspoons ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon red pepper flakes
8 tablespoons brown sugar
1 ½ teaspoons sea salt
20 large fresh figs, chopped into small pieces
Heat the oil in a large soup pot. Add the chopped onions and sauté until they are translucent. Add the ginger and sauté until it is fragrant.
Add the vinegar, cinnamon sticks, raisins, cranberries, zest and juice of lemon, the spices, sugar and 1 teaspoons sea salt. Bring to a gentle boil and then reduce heat to medium low and cook for about 20 – 30 minutes, allowing the ingredients to mingle and the dried fruit to cook and absorb the flavours. Check for seasoning and adjust by adding more salt if need be.