The Patch of Sonoma was the first farm with figs this season.

 Fresh Fig Chutney • Makes about 2 1/2 cups

In the United States, we typically think of cooked chutney like Major Grey’s when we think of chutney. But there are many styles of chutney, some sweet, others savory, and some of the best are made with fresh, uncooked ingredients. This one comes in handy when you have a lot of fresh figs begging for attention. It is delicious slathered on a sandwich with fresh chèvre and prosciutto and makes a great condiment with grilled wild Pacific King salmon.

  • 10 ripe figs
  • 3 garlic cloves, crushed
  • 2 teaspoons grated fresh ginger
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin seed, toasted and crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup water
  1. Remove stems from the figs, chop them coarsely, and put them in the container of a food processor fitted with a metal blade.
  2. Add the garlic, ginger, lemon juice, salt, cumin, and red pepper flakes.
  3. Pulse several times, using a rubber spatula to scrape the sides of the bowl, if necessary. Add the water and pulse again several times, until the mixture forms a coarse purée. Transfer to a glass jar or similar container and refrigerate, covered, until ready to use.
  4. The chutney is best after about 45 minutes and will keep for 2 or 3 days.

Variations: For a coarser chutney, chop the ingredients by hand, reducing them to an even mince.


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