Figs and Ginger Chutney

“There was an Old Person of Putney,
Whose food was roast spiders and chutney,
Which he took with his tea,
within sight of the sea,
That romantic Old Person of Putney.”

– Edward Lear, English artist, writer; known for his ‘literary nonsense’ & limericks (1812-1888)

On a serious note this figs and ginger chutney is oozing with health benefits. Figs are not only a prime source of essential vitamins and minerals but are known to reduce the risk of breast cancer, help control diabetes and high blood pressure and most of all cure chronic constipation and gastrointestinal problems.

If you go to the Northern areas of Pakistan, you will find little kids selling fresh figs by the road side for a very meagre sum . These figs reach the plains ( for example Lahore where I live ) only in the form of dried figs threaded in a rope and are quite expensive. I love figs in all forms possible; I add them to my whole wheat bread and rich spice cake, I have them boiled for breakfast or add them to my porridge or just chew a few as a quick and healthy mid day snack with green tea. I have read many recipes for fig chutney but all of them used fresh figs which are not available to me in my city, so I decided to make it with dried figs and add some ginger for the zing.

Now that I have made it I am glad that I did 🙂 It’s sweet in the mouth at first and then the spices burst open your taste buds and make you salivate and want more. I’m planning to serve it with some ribs, what are your plans ?

For Fig and Ginger Chutney :

3 cups water
10 dried figs
5 cloves garlic, crushed
1 inch piece ginger, finely grated
3 tablespoons dark brown sugar
4 tablespoons red wine vinegar
1 teaspoon garam masala ( ground mix whole spices)
1/2 teaspoon red chilli powder
1 teaspoon salt or to taste
2teaspoons corn flour, diluted
1 teaspoon seasame seeds
1 tablespoon almonds, chopped

This Is What You Do :

Boil water in a sauce pan over medium heat. Add figs, garlic and ginger, let simmer till the figs are tender. Add brown sugar, vinegar, garam masala, red chilli and salt. Let the mixture cook on low heat till liquid reduces and the figs are broken and mushy. Add 2 teaspoons corn flour diluted in 1/4 cup water. Cook another 2 minutes, till the sauce thickens. Garnish with sesame seeds and almonds.