Friday, June 29, 2012

balsamic lemon fig chutney


What's that you say? You still have figs?  Better make some chutney...


The fig fairy delivered enough fresh figs from her tree, that I still had some leftover, even after I loaded last night's tart full of those golden-hued beauties.  A chutney would be nice.  Let's see, what do I have on hand... Lemons? Yes.  Red onion?  Yes.  Currants?  Yes.  Rosemary from the garden? Balsamic vinegar and honey?  Yes, yes, yes.  Add some spice.. like ginger, orange peel and red pepper flake, and we're making chutney, baby.



MAN, does the house smell good. It does.  And I keep thinking about how yummy this will be with grilled pork tenderloin, or as the topper on goat cheese crostini.  Which to make first??  These are big decisions.






balsamic lemon fig chutney
makes 2 jelly jars

1 1/2 tablespoons olive oil
1 red onion, chopped
18 small fresh figs, top stems removed, sliced in half
3 lemons, sliced in half lengthwise, then sliced into 1/4 inch half-rounds, seeds removed
1 tablespoon chopped fresh rosemary
1/4 cup currants
1/2 cup honey
1/3 cup balsamic vinegar
1 cup water
1/4 tsp orange peel
1 tsp salt
scant 1/4 teaspoon crushed red pepper flakes
1 1/2 to 2 teaspoons fresh grated ginger

Heat olive oil on medium heat in a large saucepan.  Add red onion and saute until it just begins to turn golden, about 8-10 minutes.  Add the remaining ingredients. Bring to a boil, and reduce heat to a simmer.  Cover and simmer for 30 minutes, stirring occasionally.  Partially cover and simmer for an additional 15-20 minutes.  Remove lid and simmer for an additional 15 minutes, or until most of the liquid evaporates.  Increase heat slightly if need be, and stir frequently.  Place in jelly jars and cool. Store in refrigerator up to a week.  Great served with pork or chicken, or with goat cheese or brie.




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