Sweet figs teamed with the savory sweet essence of fresh golden cherry tomatoes, accompanied by round notes of caramel from raw Agave nectar, a boost of cardamom, and ginger, a pinch of sea salt for good measure, polished by Grappa infused drunken currents; Fig and Golden Tomato Chutney, the consummation of all that is good and right with the world. I love canning season!
Each year, I attempt to discover the pinnacle of flavors designing new recipes using fresh figs. This year's crop of figs was rich flavored, plump, and perfect. Golden tomatoes were also in rare form, and so became the counterbalance to the sublime, sweet flavor of the fresh Kalamata, Totato figs. This recipe is truly a gem!
Fresh Fig and Golden Tomato Chutney
- 6 cups quartered fresh figs Kalamata, Totato or Mission
- 4 cups Golden Cherry Tomatoes
- 1 cup dried currants
- 1 cup Grappa
- 1 11.75 ounce bottle Agave Nectar
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon sea salt
- In a medium bowl, soak dried currants in 1 cup Grappa (vodka, Brizillaina Chacaha, Brandy)
- Gently rinse figs in cold water, cut in quarters, cut tomatoes in half, combine in a large stock pot
- Heat stock pot to medium high, stir in bottle of Agave Nectar, fill empty bottle with water and swish to get residue from sides of the bottle, add to stock pot
- stir to combine, add spices, and currants with remaining soaking liquid
- Cook for 20 minutes or until thick
- Pour hot chutney into prepared sterilized jars, seal with rims and lids, process in a hot water bath for 15 minutes
See Sterilization and Jar Preparation for detailed canning instructions.
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This recipe is being shared with The Spicy Foodie Your Best Recipe Roundup