Tuesday, September 08, 2009

Fig & Tomato Chutney

I found a recipe that looked interesting - a way to kill two birds with one stone, I thought - figs AND tomatoes! So, as usual - I've altered it quite a bit and the result smells amazing.

  • 4# figs - quartered then roughly chopped*
  • 3# onions - peeled and chopped all to hell in the Cuisinart DC10
  • 4# Early Girl tomatoes, seeded, peeled & quartered
  • 1 c. Thompson seedless raisins
  • 1 c. sherry vinegar
  • 1 c. apple cider vinegar
  • 1 c. firmly packed brown sugar
  • 1 c. sucanat
  • 1 tb chili flakes
  • 2 tb salt
  • 1/2 tsp each whole white pepper, coriander seed, fenugreek seed & black mustard seed ground together

*I only quartered them and am going to have to fish out big pieces and smoosh them smaller!

Be sure to put the seeds and skins into a chinois or fine mesh strainer to allow you to capture the juice - the juice can be frozen in ice cube trays for later soups or drink it fresh (or make a bloody mary!)



8 half pints
15 4 oz jars

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