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
curry leaf, optional
yellow mustard seeds, ground
black sesame seeds, optional
slivered crystalized ginger
clove garlic, minced, optional
organic cane sugar
real maple syrup
(plus 1/2 cups
sugar, if canning)
salt (pickling salt, if canning)
red onion, chopped
jalapeno pepper, diced, optional
red peppers, diced
lemon, sliced and depitted
pluots, diced (or yellow raisins, if canning)
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.