Fico/fig
This week is special for plant-based ingredients and the recipes that adore them. Haalo is hosting the 6th birthday edition of Weekend Herb Blogging. Six years! Where does the time go? Amazing..A simple routine of Kalyn allowing us a peek at her garden turned into a weekly gathering of cooks everywhere, paying homage to herbs and vegetables.
In honor of this momentous occasion, I am sharing a recipe that includes one of my most favorite ingredients, figs. I have some posts that include figs, mostly fresh. They’re a fruit I adore and eat as them much as I can. The issue, as far as blogging/posting is concerned, is that figs don’t last long enough to make it into a dish. (The same can be said about my love for dates.) It’s a good thing figs are a good source of calcium, fiber and potassium; I can justify my obsession.
Excited when I managed to put something together last week, it’s autumn and dried figs are seen all around now because of holiday-specific displays. Chutney was calling begging me to make a batch.
Chutney, a versatile spread, and adds to whatever it is paired with, as a condiment on sandwich, served as an accompaniment on a cheeseboard, or alongside a meat, like pork. Most chutneys have similar ingredients, a fruit, sugar, onion, and vinegar/acid. While the combination balances one another, I chose to eliminate the the sugar here.
Enjoy!
Fig Chutney
¼ cup diced shallots (about 2 large shallots)
1 Tbsp. butter
1 cup dried mission figs, stems removed, chopped
1 cup good quality red wine (I used Cabernet Sauvignon)
½ tsp. fresh thyme
In a medium pan, melt butter over medium high heat. Add shallots and, stirring occasionally, sauté until softened. Do not brown. Add figs and stir to combine. Carefully pour in wine and simmer about three minutes. Stir in thyme and continue to simmer for 3-5 minutes or until figs are tender and the majority of the wine is absorbed. Remove from heat and serve warm, or at room temperature. Makes 1 cup.
Cook’s Note: I served this simply, on pita crackers with mascarpone. I tried Goat Cheese and Stilton cheeses with the chutney, but felt the tang took away from the fruity wine flavors.
{ 9 comments… read them below or add one }
Figs are a fave here too and what a great little app this chutney makes.
be still my heart – I love love love figs. Fantastic dish!
I’m growing to be such a huge fan of chutneys. They truly add a special element to so many dishes — and they’re easy to make! My latest love is a rosemary dried cherry chutney that I love to pair with goat cheese for appetizers.
Since I’m a HUGE fan of the humble fig, this would be right up my alley.
Great recipe! Great blog! I am so happy to have discovered it via WHB.
Yay…love a recipe for dried figs. We don’t see a lot of fresh figs when they come into season so I resort to carry a supply of dried ones. Wondering what else you’ve got on that cracker? Cream cheese? Looks lovely!
I didn’t realize figs were so healthy, now I feel better also!
Thanks Lisa! It is a tasty treat, for sure!
AW, Thanks Haalo! This would go great with your asparagus.
I agree, lo! Chutneys are the unsung hero a lot of the time!
Thanks for visiting Victoria! Glad you like what you see.
I meant to add a cook’s note about that, Barbara! The chutney is on mascarpone. It doesn’t take away from the flavor. I tried it with Goat, but the tang was toooo much!
Kate, they are! Love when I can find fresh figs.
This looks like heaven to me. I love all things fig– and especially when over any kind of cheese. Or under. Or in the same room as…
Thanks for the great recipe!
while on holiday in the canaries we stayed in a Rui Hotel we had sliced pork with a fig chutney it was delicious i think it may have had apple or pear but not sure .
any one can help me with whatever ingredients may have been used