Apple & Fig Chutney

You know my love for figs is real......just look at the top of my blog header.

This has been the BEST year for my little fig tree in the 15 years we have had it.

I have no answer to why we have so many figs this season, but I am grateful for the bounty (btw, we had no hydrangeas.....so it's a fair trade).

Many people ask how we winter our little potted tree over.......we wait until it drops all of its leaves (about mid-November), then we keep it in our basement starewell (with Bilco doors, like in the Wizard of Oz).    

It stays dormant all winter, with no light, no water, no talking.   Then we bring it back out of hibernations about the 2nd week of April, if the weather is cooperating.

It' s an early harvest this year, and I am picking 10 figs per day......I get itchy hands whenever I pick them or cut them, something new to complain about.....but I am happy to eat them.

Last year I made this wonderful chutney with the figs and apples.   It's the perfect fall condiment, great with meats or cheeses.

It's got a lot going on in the recipe, so feel free to omit something or add in more of this or that........but I suggest you go for it and add in the whole kitchen caboodle.

Here is the recipe:

Apple & Fig Chutney:

10-12 ripe figs, cut into quarters

2 apples, any kind (I used Cortland)

1/3 cup brown sugar

1 medium white or red onion, cut into chunks

1 tbsp grated fresh ginger

1/4 piece of lemon (seeds removed), chopped fine (peel and flesh)

1 tbsp golden raisins

6 dates, chopped

1 tsp mustard seeds (not sure why, but I saw this somewhere.....it's good!)

2 whole cloves (not garlic...duh)

1 branch of fresh rosemary

1 cinnamon stick

1/2 cup apple cider vinegar

hot pepper flakes to taste

a few grinds of black pepper

Throw everything in a heavy pot (Le Creuset works best for me) and add in the vinegar.

Simmer this mixture about 45 minutes, stirring every few minutes so it doesn't stick.

It will start getting thick and a bit dry, so add in about 1/4 cup of water towards the last 15 minutes.

Let cool completely and transfer to jars.

Stays good in the fridge for a week, if it lasts that long!!!

:)