FIG CHUTNEY
This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.
Provided by Marie
Categories Appetizer Condiment
Time 1h35m
Number Of Ingredients 10
Steps:
- Soak raisins in a bowl of hot water for 10 minutes.
- 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 an hour, stirring frequently.
- Put the chutney into a jar and store it in a dry place.
Nutrition Facts : ServingSize 1 tablespoon, Calories 30 kcal, Carbohydrate 7 g, Sodium 34 mg, Sugar 5 g
FIG CHUTNEY RECIPE
Fig chutney is one of the most popular kinds of chutney in India! It's rich and loaded with spices that complement and intrigue the palate.
Provided by Prerna Nalavade
Categories Condiments
Number Of Ingredients 9
Steps:
- Add all ingredients to a saucepan on medium heat, bring to a boil string occasionally. Simmer chutney until liquids have reduced and chutney is thick and glossy, about 10-15 minutes. Serve and enjoy!
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.)
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
GINGERED FIG AND MANGO CHUTNEY WITH A BITE
A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats
Provided by Rita1652
Categories Chutneys
Time 1h50m
Yield 8 1/2 cups
Number Of Ingredients 18
Steps:
- Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
- Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
- Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
- Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
- Label and store in a cool dark place for 3 weeks at least for flavors to develop.
- Makes 8-9 1/2 pint jars.
Nutrition Facts : Calories 417.3, Fat 1, SaturatedFat 0.2, Sodium 573.5, Carbohydrate 101.9, Fiber 6.8, Sugar 88.5, Protein 2.6
LUXURIOUS FIG AND DATE CHUTNEY
This is a really great recipe for Christmas. Strongly flavoured, sweet, sticky and rich, this chutney is best served with room-temperature blue cheese or overripe brie, served on crackers or oatcakes. Also great with pork or a roasted ham.
Provided by Bunny Mazonas
Categories Winter
Time 45m
Yield 1 deep kilner jar
Number Of Ingredients 5
Steps:
- Finely chop the dates, figs and onion.
- Scatter onion into a hot pan, using just enough golden sugar to coat the onion well, and cook for just a few minutes. Do not allow to stick or burn.
- Add the dates and figs and stir regularly, turning down to a medium heat. Add just a little vinegar to prevent sticking.
- This chutney will absorb the vinegar and dry out quite quickly, so keep a watchful eye on it; stir gently, and continuously, topping up with vinegar as required, and add a little sugar if it becomes too moist. Once you have approximately double the depth in the pan that you had when it contained just the fruit and onion, and it is moist enough to not risk sticking to the pan, leave to cook.
- After about 15 minutes, the chutney should be thick and bubbling. Remove from the heat and pour into clean, pre-heated glass jars.
- Store for 1 month or more before using; ripens and improves with age.
Nutrition Facts : Calories 1266.6, Fat 1.8, SaturatedFat 0.2, Sodium 17.9, Carbohydrate 333.5, Fiber 36.6, Sugar 267.5, Protein 12.8
More about "indian fig chutney food"
11 BEST INDIAN CHUTNEY RECIPES - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 4 mins
ANJEER KI CHUTNEY OR FIG CHUTNEY | A SANJEEV KAPOOR’S …
From ishitaunblogged.com
HOMEMADE SPICED FIG CHUTNEY - THE FEEDFEED
From thefeedfeed.com
SPICY SPICED FRESH FIG CHUTNEY – THE GLUTTON LIFE
From thegluttonlife.com
FIG CHUTNEY RECIPE - NDTV FOOD
From food.ndtv.com
Servings 4Total Time 20 minsCategory Accompaniments
FIG CHUTNEY RECIPE AND SPICES - THE SPICE HOUSE
From thespicehouse.com
10 BEST FRESH FIG CHUTNEY RECIPES | YUMMLY
From yummly.com
FIG CHUTNEY - DAVID LEBOVITZ
From davidlebovitz.com
10 BEST SPICED FIG CHUTNEY RECIPES | YUMMLY
From yummly.com
30 BEST CHUTNEY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE FIG CHUTNEY - YOUTUBE
From youtube.com
CHUNKY FIG CHUTNEY | CHUTNEY, CHUTNEY INDIAN, WHOLE FOOD RECIPES
From pinterest.ca
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love