Best Gingered Fig And Mango Chutney With A Bite Recipes

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GINGERED FIG AND MANGO CHUTNEY WITH A BITE



Gingered Fig and Mango Chutney With a Bite image

A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats

Provided by Rita1652

Categories     Chutneys

Time 1h50m

Yield 8 1/2 cups

Number Of Ingredients 18

2 teaspoons whole allspice
1 teaspoon whole black peppercorn
1 teaspoon black cardamom seed
4 cups apple cider vinegar
1 cup white balsamic vinegar
2 lbs fresh figs (firm between green and ripe, stems removed and chopped in 8ths)
1 sweet onion, finely chopped (Walla Walla or equivalent)
1 red bell pepper, diced
4 chili, diced
1 firm green mango, seeded and cubed
1 apple, cored removed and diced
1 cup raisins
1 lb light brown sugar
2 1/2 ounces crystallized ginger, chopped finely
3 tablespoons orange zest
2 cinnamon sticks
1 teaspoon dark n yellow mustard seeds
2 teaspoons salt

Steps:

  • Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
  • Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
  • Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
  • Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
  • Label and store in a cool dark place for 3 weeks at least for flavors to develop.
  • Makes 8-9 1/2 pint jars.

Nutrition Facts : Calories 417.3, Fat 1, SaturatedFat 0.2, Sodium 573.5, Carbohydrate 101.9, Fiber 6.8, Sugar 88.5, Protein 2.6

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE



Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories     Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

  • Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
  • Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
  • Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

SPICED MANGO CHUTNEY WITH CHILES



Spiced Mango Chutney With Chiles image

Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It's welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.

Provided by Cathy Barrow

Categories     condiments

Time 2h

Yield 5 half-pint jars (5 cups)

Number Of Ingredients 12

5 pounds mangoes, about 9 Champagne or 6 Tommy Atkins
1 cup, or 7 ounces, golden raisins (or dried cranberries, cherries or apricots)
1 cup apple cider vinegar
1 cup, or 7 ounces, brown sugar
1/2 cup finely minced onion
1/4 cup peeled, finely minced fresh ginger
1 teaspoon yellow mustard seed
1 teaspoon coriander seed
6 cardamom pods, seeds extracted
6 makrut lime leaves
1 4-inch Chinese long red hot chile, or to taste
1 4-inch serrano chile, or to taste

Steps:

  • Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
  • Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
  • In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
  • Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
  • Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
  • After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
  • Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
  • Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams

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