Best 3 Fresh Fig And Ginger Chutney From The Auberge Recipes
In a culinary symphony of flavors, the Fresh Fig and Ginger Chutney stands as a testament to the harmonious blend of sweet, tangy, and spicy notes. This delectable condiment, hailing from the renowned Auberge, captivates the senses with its vibrant medley of fresh figs, aromatic ginger, and a hint of zesty lemon. Embark on a culinary journey as we unveil the secrets behind this exquisite chutney, exploring its versatility as a perfect accompaniment to an array of dishes. From savory grilled meats to delicate cheeses, this chutney promises to elevate your dining experience with its unique and tantalizing flavor profile. Indulge in the culinary artistry of this exceptional recipe, sure to become a staple in your kitchen repertoire.
Within the depths of this article, you'll uncover not only the Fresh Fig and Ginger Chutney recipe but also a treasure trove of additional chutney creations that will ignite your taste buds. Discover the vibrant Mango Chutney, a tropical explosion of flavors that will transport you to sun-kissed shores. Delve into the depths of the tangy Tomato Chutney, a classic condiment that adds a burst of umami to any dish. Embark on a culinary adventure with the aromatic Green Tomato Chutney, a delightful twist on a traditional recipe. And for those who relish the heat, the Fiery Red Pepper Chutney promises to set your palate ablaze with its fiery embrace. With each recipe meticulously crafted and bursting with flavor, this article is a comprehensive guide to the art of chutney making, offering an array of options to suit every taste and occasion.
FRESH FIG CHUTNEY
Provided by Food Network
Categories condiment
Time 3h
Yield about 2 1/2 pints
Number Of Ingredients 11
Steps:
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
AUBERGE FIG AND GINGER JAM - CONFITURE
We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich colour! Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings! You need to use fresh figs for this recipe - you don't get the same results with dried figs.
Provided by French Tart
Categories Fruit
Time 6h30m
Yield 2 lb Jars
Number Of Ingredients 7
Steps:
- Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
- Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
- Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved.
- Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
- Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
- Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
PINEAPPLE, FIG & GINGER CHUTNEY
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 1h5m
Yield Makes about 1.3kg/3lb
Number Of Ingredients 9
Steps:
- Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
- Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium
Tips:
- Choose ripe and fresh figs: Look for figs that are plump, slightly soft to the touch, and have no blemishes.
- Prepare the figs properly: Wash the figs thoroughly and remove the stems. If using large figs, you can cut them into quarters or smaller pieces.
- Use a variety of spices: The combination of ginger, cumin, and coriander gives this chutney a warm and flavorful taste. You can also add other spices, such as turmeric, chili powder, or garam masala, to taste.
- Cook the chutney until it thickens: This will help to concentrate the flavors and develop a rich, jam-like consistency.
- Store the chutney properly: Once the chutney has cooled, store it in a clean glass jar or container in the refrigerator for up to 2 weeks. You can also freeze the chutney for up to 3 months.
Conclusion:
Fresh fig and ginger chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is a great way to use up ripe figs and add a unique flavor to your meals. Whether you are using it as a spread for sandwiches, a dipping sauce for appetizers, or a marinade for chicken or fish, this chutney is sure to please. So next time you have a surplus of figs, give this recipe a try!
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