fig & tomato chutney

A chutney is one of the easiest things you can create in the kitchen. This king of condiments is popular in Australia & England, but its brilliance has yet to be fully embraced by Americans. Fig & tomato chutney is an essential part of a good cheese platter, as it’s brilliant with a sharp cheddar, blue cheese & any smoked or creamy cheese.

For those unsure: a chutney is a condiment & in its broad sense, is made with vegetables, fruit, sugar, vinegar & spices. Chutney is somewhere between a relish & a jam. Having said that, in India – where chutney originated, it can be anything from a dry spice rub, yogurt, a dip or ingredients ground together with a mortar & pestle to form a paste. What I have here is the British version of chutney – the sweet, vinegary, spicy, jammy condiment.

Chutney has versatility – pair it with a perfectly grilled steak or roast. Add it to a sandwich or a panini – it’s absolutely delicious with cold cuts, cheese & pickled onions on a sandwich. Take it on a picnic to serve with radishes, tomatoes, cold meats & cheeses. Add some to savory pie fillings, savory quick breads, soups, stews & even marinades.

This fig & tomato chutney, as with most of the chutneys I make, is ridiculously easy to cook: the few ingredients go into a saucepan where they simmer for 15 minutes – give or take, to create a chutney that’s thick & glossy. Spoon it into jars, pop it in the fridge & wait a day or so as the flavors develop (I’m horribly impatient & usually can’t wait that long). It doesn’t last long in our house because I’m also greedy – this chutney I can eat straight off a spoon – it’s one of my favorites, with the perfect blend of spice.

Grab yourself some good cheese, some artisan bread or crackers (make them yourself like these Almond Crackers or if you buy them, these Raincoast Crisps are good), pop the lid off the chutney, pour a glass of vino & put your feet up. I’d be happy eating this way most nights. Cheers, Lovoni