This summer, as you assemble cheeseboards and break out the condiments for sandwiches, fig chutney just might be the spread that will make your meals impressive, interesting and delicious.
You love fig jam and we have so many of them for you to choose from, so we have a hunch you may be especially excited to learn more about chutney. Made with spices, vinegar, vegetables, fruits, and sugar, the chutney gets pureed, or in some cases can be left chunky.
While you can use fresh figs to make the chutney, dried figs work beautifully too. The sweetness and figgy flavor concentrates in the fruit from the drying process in Orchard Choice and Sun-Maid Figs. Plus, if you do use dried figs, you can also experiment with different kinds of liquids to rehydrate them and infuse them with extra flavor.
Recipes
Chutneys originate in India where they act as the final flourish of flavor-building, a condiment that often comes in tamarind or mint flavors. Fig or anjeer in hindi is an ingredient that is popular in Indian cuisine and the fig’s natural sweetness lends itself as a perfect candidate for a chutney. Here are a few chutney recipes with figs for your consideration.
- Dried Anjeer Ki Chutney
- Dried Fig and Mandarin Chutney
- Dried Fig with Lemon & Ginger Chutney
- Dried Fig Walnut Jam
- David Lebovitz’s Chutney
- Easy Chutney
- (Fresh or Frozen Figs) Chutney
- Sukhi’s Recipe for Chutney with Figs
Ideas for How to Use It
Cheese Boards: If the rule of thumb with cheese for cheeseboards is using different styles of cheese to add complexity, chutney is a welcome partner. Build your board with crackers, nuts, slices of fresh fruit, and dried ones too. A dab of chutney will ramp up creamy cheeses and crunchy salty nuts.
Grilled Meats: Pork isn’t the only grilled meat that benefits from a fruity sidekick. Chutney can add nuance to grilled chicken and a dollop on a burger adds an unexpected twist plus extra flavor.
Sandwiches and Wraps: You may already know how amazing fig jam is in grilled cheese and humble turkey sandwiches, but try chutney. It adds a spiced tangy note that will jazz up roasted veggie sandwiches too.
Breakfast & Brunch: Try it on toast or your morning English muffin. Because of the sweet and savoriness of a chutney, it’s also a good partner for bacon or sausage too.
Appetizers: Use chutney in your next baked Brie and get ready for a crowd-pleaser. You can use chutney spooned onto crostini with ricotta or cream cheese and herbs. Serve it alongside bacon-wrapped figs and dates. Finally, thin out chutney to use as a glaze for chicken wings.
How do you use fig chutney? Tell us in the comments!
