Saturday, March 24, 2012

Cheers for chutney ...

I'm a serious foodie, and a fabulous new taste sensation can create a whole new passion. My latest lust-worthy obsession, Carmelized Red Onion and Fig Chutney, is a perfect example.

Image via Mele Cotte.

After buying a small jar on a weekend Texas Hill Country adventure, I found this tasty chutney highly addictive. Knowing that I can't trek all over the state each time I need a fig fix, I decided instead to find the best recipe for my new-found passion. 

Image via Really Nice Recipes.

It doesn't get much easier than this! Well, I may have to plant a fig tree. That'll save me a trip to the market. 

Image via The Greedy Girl.


2 tablespoons olive oil
1 large red onion, chopped
Salt and pepper, to taste
1/2 pound dried figs, stems removed, chopped
1/2 cup red wine  (I suggest Cabernet Sauvignon)
1 stick cinnamon
1 sprig fresh thyme

In a heavy-based saucepan, heat the oil. Saute the onion with plenty of salt and pepper over medium heat, stirring often, for 10 minutes or until the onion is soft. Add the figs and wine. Bring to a boil, add the cinnamon and thyme, and turn down the heat. Simmer for 30 to 35 minutes or until the figs collapse. Remove the cinnamon stick.

Transfer the chutney to a container and leave to cool. Refrigerate for at least 2 hours or for as long as overnight. Serve with pork chops or roast chicken like most people, or you can do what I do and spread some on your favorite baguette for a snack.

Yum, yum!

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