Monday 23 July 2018

Indy Power's saucy secret

 

Balsamic Fig Chutney
Balsamic Fig Chutney

Indy Power

Turn your meals from dull to delicious with this easy-to-make, flavoursome chutney.

Balsamic Fig Chutney

This chutney is one of my mum's recipes, and it's a family favourite. It transforms even the most mediocre of snacks into a gourmet masterpiece. Whatever way you choose to have it, it'll be delicious - it's even good eaten right off the spoon!

Makes 1 jar.

Gluten-free, dairy-free, vegan and paleo-friendly

Ingredients

1 white onion

2 tablespoons of olive oil

Small handful fresh thyme

10 large figs

80ml balsamic vinegar

2 tablespoons date syrup or honey

Method

Start by dicing the onion. Heat the olive oil in a medium frying pan on medium heat, and then add in the onion and thyme leaves. Cook until the onions are nice, don't let them crisp.

While they're cooking, cut the figs in half and scoop the pink flesh out, discarding the skins. Add the balsamic, date syrup or honey, and figs to the pan and leave it to simmer and reduce, stirring regularly, for about 15 minutes. It should be sticky and thick.

Bundles of flavour

My favourite way to have this is paired with blue cheese, parma ham and rocket. My mum has made the best homemade pizza topped with that combination ever since we had the signature pizza at Fig's restaurant in Boston. I'm yet to find a gluten-free pizza crust that's just right, so I now reserve the pizza for treats if I'm in Boston - but that combo is amazing, even minus the crust. You can have it as a salad, or my personal favourite: lay out some parma ham and place a small spoonful of the fig chutney in the middle with some blue cheese and rocket and then just roll it into a bundle. It's so delicious as part of a charcuterie board and a nice change from the usual suspects.

Indy loves…

I adore making jams and chutneys to enjoy out of season. Fig season doesn't last long, sadly, but this recipe can be made with dried figs too (I get them in the airport in France sometimes) so you can make it all year round. You'll need more but the method is pretty much the exact same, just add them in whole rather than discarding the skin. Whether you use fresh or dried, it lasts for ages in a sealed jar in the fridge just like jam. It's such a nice surprise to find some at the back of the fridge when your meal needs a little jazzing up, and is a gorgeous thing to serve to guests.

thelittlegreenspoon.com

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