Let's Cook with Meg and Ted

Fig and chilli chutney

I found this chutney recipe on Angela's cooking blog, A spoonful of sugar, although the recipe is originally from one of Sue Kreitzman's books. It's dead easy to make, and tastes great, very piquant. I ate it in a sandwich with goat's cheese, bitter leaves and cherry tomatoes, on slices of home-made Grant loaf made with spelt flour, most delicious.

1/2 red chilli, deseeded and finely chopped
1/2 green chilli, deseeded and finely chopped
8 juicy ready-to-eat dried figs, stemmed and cut into 8 pieces each
5 dry-packed sun-dried tomatoes, roughly chopped
1/2 inch piece of fresh ginger, peeled and very finely chopped
3-4 garlic cloves, peeled and chopped
juice and grated rind of 1/2 an orange
diced flesh of half an orange
juice and grated rind of 1/2 a lime
1 tablespoon Worcestershire sauce
several dashes of Tabasco sauce, to taste
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
300 ml vegetable stock
1 tablespoon fresh flat-leaf parsley, chopped
1 tablesooon fresh corinader, chopped

Put all the ingredients other than the fresh herbs in a pan. Bring to a simmer and cook for approximately 10 minutes, until the mixture becomes thickened and syrupy. Stir in the herbs and leave to cool, then transfer to a clean container and refrigerate.

The chutney will keep in the fridge for about a week.

20 January 2004

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