A ripe fig is a joyous thing. The multitude of tiny seeds in its interior make a jolly crunch when molars grind the tiny gems. Black Mission and Brown Turkey fig varieties are the easiest ones to find in the marketplace. Look for them from June to early November
Black Mission figs are medium-size teardrop shapes with thick, deep purple (almost black) skin and pinkish-brown flesh. Brown Turkey figs are medium to large, elongated teardrop shapes, with thick, deep-brown skin and pinkish-red flesh.
This tasty Fig Chutney is delicious on crostini (or sturdy crackers) smeared with goat cheese or used to accompany pork or ham, duck, or braised red cabbage. Feel free to select dried fruit to suit your palate. Use all raisins or swap out with some dried cranberries or dried cherries or chopped dried apricots. When I made it recently, I used very small Black Mission figs. There was no need to dice them. I cut them from top-to-bottom into quarters.
Fig Chutney
Yield: About two cups
INGREDIENTS
1 tablespoon vegetable oil
1 large red onion, finely diced
1/2-inch piece of fresh ginger, minced
2/3 cup packed light or dark brown sugar
1/2 cup apple cider vinegar
1 lemon, zest and juice
3/4 cup raisins or a combination of raisins and diced dried fruits such as dried cherries, dried cranberries or/and apricots
1 1/2 teaspoons mustard seeds
1 small cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
Pinch red pepper powder
1 1/4 pounds fresh figs, stemmed and diced
DIRECTIONS
1. In a wide saucepan or Dutch oven, heat oil over medium heat. Add onions and cook until softened, about 5-6 minutes, stirring occasionally.
2. Add the remaining ingredients, except for the figs. Let cook on low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
3. Remove the lid and cook 10 to 15 minutes over low heat, stirring frequently, until the mixture thickens and becomes jam-like. Place in jar, cover and refrigerate when cooled (use within two weeks.) Remove cinnamon stick before use.
Source: Adapted from DavidLebovitz.com
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.