Dried Fig Chutney

 

Dried Fig Chutney

½ pound dried figs (14 figs, two cups chopped)

2 cups water

½ onion, chopped (about 1 cup)

½ cup raisins

1 clove garlic, minced (1 tsp)

½ cup apple cider vinegar

¼ tsp salt

½ tsp allspice

½ tsp coriander

½ tsp cinnamon

½ tsp dried ginger

½ tsp chili powder

½ cup brown sugar

Remove any hard stems from figs and roughly chop. Place in a medium saucepan with water. Cover and bring to boil.

Remove from heat and allow to sit for 15-20 or until tender. Drain and return to the pan.

Add onion, raisins, garlic, vinegar and spices to the pan. Bring to boil.

Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.

Add brown sugar, turn heat to medium high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.

Serving: 2 tbsp, 60 calories per serving

Hack: Use this chutney in grilled cheese sandwiches or or for stuffed chicken breast!

 

 

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10 Replies to “Dried Fig Chutney”

  1. Thanks for sharing this recipe, I never thought of using dried fig to make chutney and this one really grab my attention. I am going to try it and I think it will be a special chutney for one of my Christmas dishes. Do you think it is matched for roasted beef? 

    1. I tried this with the dried figs because I couldn’t find fresh and I was delighted with how it came out. I think this would pair nicely with roast beef on your Christmas table. I’ll bet your guests will be impressed!

  2. This is like the perfect recipe for Christmas!! Anything fig reminds me of this time of year! I think I will fix this for my family on Christmas Eve and see how they enjoy it! Thank you for sharing another great recipe. I can’t wait to try this among all your others that you’ve shared here. 

  3. Ah yes, a Dried Fig Chutney. Mmm delicious. You know, thanks to your site, I went from literally knowing NOTHING about cooking, to now cooking fancy meals like these. My roommates are like “wtf bro” and I’m sitting there acting like I’ve always known how to cook but really it’s all because you give out all these great recepies. Thank you so much for this. Keep bringing us more!

    1. Admit nothing…haha!  I’ll never tell! Seriously, though, I’m happy you’re finding my site helpful in your quest to learn to cook.  Keep astounding those roommates!

  4. oh wow another great recipe, thank you for sharing. I don’t know if this is a thing where you are from but here in South Africa where I stay pouring chutney over your curries has been in my family and I have been enjoying it since I was a little boy. It must be that touch of sweetness that tames the spiciness of the curry. This recipe will go straight to mom!

    1. I haven’t heard of serving chutney with curry but now that you’ve put the idea in my head, I’m going to try it!  Thank you for sharing!

  5. It sounds lovely, the hubby loves chutney – i’m not a great fan but I could see how you could use this for snacking nicely.  Figs are a tough one in this country, you do get them but in the quantity required you’d be needing several boxes.  Those lucky people that live in countries where fig trees bloom would find this super easy, just pick up all the figs littering the ground haha

    1. Although there are some figs grown in my country, I think most are imported.  As a matter of fact, I’ve never seen a fresh fig for sale, only dried.  I’m not saying they can’t be had, just that I’ve never seen them!  Perhaps the reason is that many people, like you, just don’t care for them!

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