Fresh Fig & Golden Beet Chutney with Ginger Root and Jalapeno


My friend Carla’s fig tree produced an awesome crop this year, and Carla generously IMG_0424shared her bounty with me when I said I wanted to make fig chutney. My own raised bed garden provided a fabulous crop of jalapeno and serrano peppers, and I spotted wonderful golden beets at the farmer’s market. All I needed to do was buy more apple cider vinegar, then set aside some time to prepare the jars and lids, simmer, and then preserve my chutney in a boiling water bath.

ingredients:

  • 4 cups fresh figs, coarsely chopped
  • 2 1/2 cups golden beets, blanched to remove skin, then coarsely chopped
  • 1/2 cup golden raisins
  • 1 1/2 cups yellow onion, chopped
  • 1-2 red jalapeno peppers, diced, including seeds
  • 2-3 t fresh ginger root, minced
  • 3 t coriander seeds
  • 2 t black mustard seeds
  • 1/4 t cardamom
  • 1/8 cup brown sugar
  • 1 1/4 cup apple cider vinegar
  • 1 lime, squeezed

instructions:

First blanch the beets: Cover with water, bring to a roiling boil and boil for 3-4 minutes. Use a slotted spoon to remove the beets and dunk into cold water to cool enough to handle; then use a sharp paring knife to remove outer skin and chop.

In a medium sized deep pan, saute the onion in a teaspoon of olive oil over medium heat until almost translucent, about 3 minutes. Add the mustard seeds and coriander seeds and continue stirring over medium heat until the seeds begin to pop. Add the jalapeno and ginger root and continue to stir for another minute.

Add all of the remaining ingredients withholding only 1/4 cup of apple cider vinegar; bring to a boil over medium heat, then reduce the heat to low. Simmer the chutney for 1-2 hours until thickened and fragrant, stirring more than just occasionally. Taste the chutney and adjust the seasoning if necessary with more cider vinegar, or perhaps 1/8 t sea salt? I was shooting for a balance of sweet and tart with jalapeno heat on the finish. When you’re satisfied with your balance of flavors and texture, ladle into sterile jars, and can in a water-bath according to standard safe canning procedures. This simmered down to fill six 8oz jars.

 

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