Fig and Apple Chutney

IMG_2836One of summer’s gifts comes to us from the fig tree in our garden. When its fruit begins to ripen around the first week in July, it seems as if its branches will break from the hundreds of green figs. The foliage is so dense that I really have to work at finding the blushing fruit whose softening texture and slight bent on the stem say “pick me” even more than the color. This year because we had such a wet June, the harvest began a bit sooner. Picking twice a day can be a chore, especially as the temperatures rise.  We have many ways we like to use the figs, but because I know we won’t use all of them, I start giving bags away to those I know love figs, and try to make at least one batch of fig chutney.  This year, the figs I used for a small batch were almost the last to ripen.  Because of the sudden extreme heat, the tree went into preservation mode and all the green figs on the tree stopped ripening, hardened, and began to drop.  Even though we watered heavily, there were no more ripe figs.  So the few little jars of fig and apple chutney will have to do. It is some of the best I have made, so I will certainly try the recipe again next year.

IMG_2834

Fig and Apple Chutney

1 pound of fresh figs

2 apples 1

1 1/4 cup of sugar

1 / 2 cup cider vinegar

1 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1/4 teaspoon sea salt

Clean the figs and halve or quarter depending on size. Peel and cut apples into cubes. Put everything in a saucepan with sugar, vinegar, spices and salt. Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally.

Ladle the hot chutney in sterilized jars. Close immediately. Turn the jars over until completely cooled. Best after 2 or 3 days. I store mine in the refrigerator.

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