Fig Chutney

This year our fig tree has been unbelievably generous, giving us far more fruit than we could ever eat fresh. With bowls of sweet, ripe figs filling the kitchen, I’ve been experimenting with ways to enjoy them beyond simply picking them off the tree. That’s how this recipe came about – a delicious way to use up a bumper harvest and make sure none of those golden gems go to waste
Fig Chutney
This year our fig tree has been unbelievably generous, giving us far more fruit than we could ever eat fresh. With bowls of sweet, ripe figs filling the kitchen, I’ve been experimenting with ways to enjoy them beyond simply picking them off the tree. That’s how this recipe came about – a delicious way to use up a bumper harvest and make sure none of those golden gems go to waste
Steps
- 1
Heat oil in a pan. Add fenugreek, mustard, cumin, and fennel seeds.
- 2
- 3
When seeds flutter, add onions. Cook until translucent.
- 4
Add chopped figs, green chilli and ginger paste. Sauté for 1 minute.
- 5
- 6
Add chilli powder, turmeric, black salt, salt, sugar, and lemon juice. Stir well.
- 7
Add 1/4 cup water. Cover and cook on low for 8–10 minutes.
- 8
When oil starts to separate, turn off heat. Cool completely.
- 9
Transfer to a jar or serving dish.
Tips
Using lemon juice helps balance the sweetness of very ripe figs.
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