04.20.09

raisin, fig & ginger chutney

I had a sandwich recently that left me awestruck. It had honey turkey, manchego cheese and a spicy ginger fig chutney all on ciabatta bread. Each ingredient was delicious, but it was the chutney that really made the sandwich. Each bite brought forth a burst of flavor that was unlike any sandwich I had ever had. That’s when I decided I needed to recreate that magical chutney.

I picked up the ingredients I didn’t have at home and started concocting a recipe. I looked up other chutney recipes to see how they were made and came up a pretty good idea. I started with a bit of white wine and lemon juice with a cinnamon stick, black pepper and a bay leaf in there to give a little extra pizazz. After that simmered for a bit I added equal parts candied ginger, dried fig and raisins along with a little applesauce.

I let that all simmer for a while longer until the liquid reduced and all the fruits started to meld into one. Oh the glorious wafts of goodness that floated through our apartment. So, so yummy. Once the chutney looked to be the right consistency I let it cool for a while and then tried it out… Deeelicious! But it wasn’t until lunch the next day when I bit into my homemade sandwich that it truly passed the test. Oh yeah… it’s good stuff. This is going to revolutionize my sandwich eating habits.

raisin, fig & ginger chutney
makes about 1 pint

1 cup white wine
1/4 cup agave
1 T lemon juice
1 cinnamon stick
1 bay leaf
1 T peppercorns
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup crystallized ginger, chopped
1/4 cup applesauce

1
In a large saucepan, combine the wine, agave, lemon juice, cinnamon stick, bay leaf and peppercorns. Simmer over medium heat for about 15 minutes.
2
Strain the mixture and discard the solids.
3
Add the remaining ingredients and let simmer for another 15 to 20 minutes or until the liquid is almost fully reduced, but not quite all the way.
4
Remove from heat and let cool.
5
Transfer to a jar and keep refrigerated.

filed under condiments/sauces, eat |

12 Comments so far

  1. Amy I. April 20th, 2009 12:36 pm

    This looks fantastic! I’ve been thinking about making chutney, I think I’ll give this one a try. Thanks!

  2. Marta April 20th, 2009 12:40 pm

    I LOVE figs. I could eat my own weight in them. In fact, I would gain weight just so I could eat more :) This looks lovely, I just picture it spread of some thin crisp with a nice cheese. Yummy!

  3. The Purple Foodie April 20th, 2009 1:28 pm

    Looks lovely. I am going to give this one a go.

  4. helen April 20th, 2009 4:01 pm

    How long will the chutney keep?

  5. deeba April 20th, 2009 7:48 pm

    I love a good chutney & this looks delicious. I have some dried figs that are waiting for a good idea…this sounds GREAT to me!

  6. Whitney April 20th, 2009 8:55 pm

    Impressive. This sounds fantastic.

  7. Kelly April 21st, 2009 8:10 am

    Helen-
    The chutney will keep for about a week.

  8. Jayme April 21st, 2009 11:20 am

    Sounds heavenly! I’m curious as to how you fixed your homemade sandwich with this chutney - did you replicate the one you had with turkey and manchego cheese?

  9. Elyse April 21st, 2009 11:14 pm

    Mmm, that chutney sounds totally delicious. Especially when paired with that manchego cheese. What a great recreation!

  10. Kiki April 25th, 2009 2:00 am

    Sounds truly scrumptious - can’t wait to try it! I’ll definitely be linking to this in my weekly Fizz Fix!

  11. FoodieView Blog » Recipe Roundup: Preserving Seasonal Produce October 26th, 2009 5:45 pm

    [...] has a great chutney recipe using figs. Kelly’s raisin, fig and ginger chutney is mouthwatering to say the least. I love figs too and often make this fig and ginger preserve when [...]

  12. Joyce29ERIN March 2nd, 2010 5:28 am

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