Description
This Sweet Onion Fig and Orange Chutney is a deliciously rich and tangy condiment, combining the natural sweetness of caramelized onions and dried figs with bright orange zest and juice. Enhanced by warming spices and a touch of apple cider vinegar, it’s perfect for adding a flavorful kick to cheese boards, sandwiches, or roasted meats.
Ingredients
Scale
Chutney Ingredients
- 2 large sweet onions, thinly sliced
- 1 cup dried figs, chopped
- Zest and juice of 1 large orange
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook the Onions: Heat the olive oil in a large saucepan over medium heat. Add the thinly sliced onions and cook them, stirring occasionally, until soft and translucent, about 8-10 minutes.
- Add Ginger: Stir in the grated fresh ginger and continue cooking for another 1-2 minutes until the ginger becomes fragrant.
- Combine Figs and Orange: Add the chopped dried figs, orange zest, and orange juice to the pan. Stir well to mix all ingredients evenly with the onions.
- Add Vinegar and Sugar: Pour in the apple cider vinegar and brown sugar. Stir continuously until the sugar has fully dissolved into the mixture.
- Incorporate Spices: Add the ground cinnamon, ground cloves, salt, and black pepper. Mix thoroughly to distribute the spices throughout the chutney base.
- Simmer the Chutney: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook gently, stirring occasionally, for 30-40 minutes until the chutney thickens to a jam-like consistency.
- Adjust Seasoning: Taste the chutney and adjust the sweetness or seasoning by adding more brown sugar if preferred.
- Cool and Jar: Remove the chutney from the heat and allow it to cool slightly. Transfer to sterilized jars for storage.
- Store Properly: Seal the jars tightly and store the chutney in the refrigerator. It can be kept fresh for up to 2 weeks.
Notes
- Use sweet onions like Vidalia or Walla Walla for milder flavor.
- Ensure figs are chopped finely to help them break down during cooking.
- Adjust the vinegar and sugar balance to suit your taste preference.
- This chutney pairs beautifully with cheese, roasted meats, or as a sandwich spread.
- For longer storage, preserving in sterilized jars and canning under proper conditions is recommended.
