If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Adapting a plum chutney recipe from the Joy of Pickling, I started out with black mission figs. At the near end of my cooking, something just seemed missing, but I didn't know what. Something was lacking in this recipe despite all the curry spice. So I added some black sesame seeds, which added a fine scaled texture to play with the fig seeds....but that was not enough . So then I added some capote capers, and they added enough sour balance to make this chutney much more interesting. I am giving one version for immediate use, but also suggesting another version suited to canning in a boiling-water bath (in parenthesis). I like the immediate use version with less sugar. This is a sweet/sour curried chutney. Freely increase the amounts for future canning if you like this chutney. - Sagegreen
Serves 1 pint
- 1 curry leaf, optional
- 1 teaspoon yellow mustard seeds, ground
- 1 teaspoon coriander, ground
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon black sesame seeds, optional
- 1/4 cup slivered crystalized ginger
- 1 clove garlic, minced, optional
- 1/2 cup cider vinegar
- 1/4 cup organic cane sugar
- 1/4 cup real maple syrup
- (plus 1/2 cups sugar, if canning)
- 1 teaspoon salt (pickling salt, if canning)
- 1/4 cup red onion, chopped
- 1 jalapeno pepper, diced, optional
- 1/4 cup red peppers, diced
- 1 lemon, sliced and depitted
- 1/2 cup pluots, diced (or yellow raisins, if canning)
- 1 1/2 pounds black mission figs, cut into eigths
- 1 tablespoon capote capers
- In a nonreactive hot pan add the curry leaf and all the dry spices for 1 minute.
- Pour in the vinegar and sugars/syrup and bring to a boil, stirring. Add the ginger, garlic, lemons, salt, onions, and peppers; simmer 20 minutes, stirring occasionally. The chutney should start to thicken. Add the diced pluots @half inch pieces (or raisins, or a mix of the two) and simmer 10-15 more minutes.
- Add in the cut figs and simmer 20-25 more minutes. Add the capers and simmer another 5 minutes.
- Ladle the hot chutney into 1 pint or 2 half-pint mason jar(s) (making sure to leave 1/4 inch of headspace, if canning, then close the jars with hot 2 piece caps and process in a boiling water bath for 10 minutes. Store cooled in a dark, dry, cool place). Refrigerate and enjoy this curried chutney.
- This recipe was entered in the contest for Your Best Condiment
These Ballads Are Bananas
Our favorite food-centric songs.
A feast for the ears.
Shop our Father's Day collection.
That was a close shave.