Spicy Fig Chutney
Slowly simmering figs with spices like cinnamon, clove and peppercorn (which is what Garam Masala contains) creates both a spicy and sweet chutney that complements blue veined cheese such as Gorgonzola.
Ingredients:
3 cups fresh figs (quartered)
1 cup raisins, dates and other dried fruit (chopped)
1 cup orange (seeds removed and finely diced skin and all)
2 cups brown sugar
1/2 cup cider vinegar
2 fresh red chillies (finely chopped)
10 cloves garlic (pounded)
½ cup ginger (grated)
2 tbsp Garam masala (available at your local Indian stores)
Preparation:
Combine everything in a large deep saucepan, mix well and leave to macerate. In about 10 minutes the fruit will have given forth their juices and the sugar will have dissolved somewhat. Place on the flame and bring to a boil. Boil until all the ingredients are tender (about 40 minutes). Take off the heat, allow to cool slightly and then pour into sterilized and warmed jars. Cover with vinegar-proof lids and leave in a cool, dark, cupboard.
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Rushina M. Ghildiyal
Rushina M. Ghildiyal is a gastronomy columnist, book author, writer and content consultant. Essentially, she has found the perfect guise under which to hide her true obsession, thereby legitimizing her foodie idiosyncrasies. Rushina is beset upon getting an harmonious flavour balance every time, brazenly discusses food with anyone, anywhere, collects food books and passionately adores all things culinary. She also has a delicious predilection for diverging from the mainstream food haunts, in search of the routes less taken, looking for the scrumptious underbellies of the world’s great cities.