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Fig Chutney
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A picture of Fig Chutney.

Fig Chutney

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

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

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

Read more

Fig Chutney

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

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

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

Read more
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Ingredients

  1. 2 tablespoonsOil
  2. 1 teaspoonCumin seeds
  3. 2 teaspoonsMustard seeds
  4. 1 teaspoonFennel seeds
  5. 1 teaspoonFenugreek seeds
  6. 1/2 cupChopped onion
  7. 2 cupsFresh figs (chopped)
  8. 1 tablespoonChilli powder
  9. 1/2 teaspoonTurmeric
  10. 1 teaspoonBlack salt
  11. 1 tablespoonGreen chilli and ginger paste
  12. to taste Salt
  13. 1 tablespoonSugar
  14. 1 tablespoonLemon juice
  15. 1/2 cupWater
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Steps

  1. 1

    Heat oil in a pan. Add fenugreek, mustard, cumin, and fennel seeds.

    A picture of step 1 of Fig Chutney.
    A picture of step 1 of Fig Chutney.
    A picture of step 1 of Fig Chutney.
  2. 2

    A picture of step 2 of Fig Chutney.
    A picture of step 2 of Fig Chutney.
  3. 3

    When seeds flutter, add onions. Cook until translucent.

    A picture of step 3 of Fig Chutney.
  4. 4

    Add chopped figs, green chilli and ginger paste. Sauté for 1 minute.

    A picture of step 4 of Fig Chutney.
    A picture of step 4 of Fig Chutney.
  5. 5

    A picture of step 5 of Fig Chutney.
  6. 6

    Add chilli powder, turmeric, black salt, salt, sugar, and lemon juice. Stir well.

    A picture of step 6 of Fig Chutney.
    A picture of step 6 of Fig Chutney.
    A picture of step 6 of Fig Chutney.
  7. 7

    Add 1/4 cup water. Cover and cook on low for 8–10 minutes.

    A picture of step 7 of Fig Chutney.
  8. 8

    When oil starts to separate, turn off heat. Cool completely.

    A picture of step 8 of Fig Chutney.
    A picture of step 8 of Fig Chutney.
  9. 9

    Transfer to a jar or serving dish.

    A picture of step 9 of Fig Chutney.
    A picture of step 9 of Fig Chutney.

Tips

Using lemon juice helps balance the sweetness of very ripe figs.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on September 09, 2025 17:15
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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