Food: Fig and Onion Spread

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I love seasonal produce and in my last shop I was able to get my hands on  a box of fresh figs. They smelled amazing, but too many for salads. I tossed up the idea of making a fig upside down cake, but given I’m trying to eat less cake rather than more, I decided to go down the chutney route and make a fig and onion chutney style spread.

Here’s how it went.

You’ll need:

  • 1 box of fresh figs, around enough to make 3/4 of a cup (chopped)
  • 1 onion (large)
  • 1/2 a cup of good quality olive oil
  • 1/2  a cup of excellent quality balsamic vinegar
  • 1/2 a cup of moscato
  • 3 tablespoons of caster sugar (or to taste, this will also depend on the sweetness of the figs you’ve managed to get too)
  • table spoon poppy seeds
  • sprinkling of sesame seeds

Here’s how to do it:

Heat the oil in the pan and add the onion. Cook on a low heat for about 20 mins, or until soft and brown. I put the lid on for this.

Add the figs and replace the lid. I cooked these for another 15-20 mins.

Add the vinegar, wine, sugar and seeds. Take the lid off and cook on a low heat until the liquid has reduced.

That’s it!

You can eat warm or refrigerate for a later date.

I used an old chutney jar to store the spread, after having put it through the dishwasher on a hot wash to make it sterile. I’ve whipped up a little label so I don’t forget what it is or more importantly, when I made it so that there are no best before date issues and I have to sniff suspiciously!

Try it, it’s so easy and incredibly tasty.

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

 

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

fig and onion spread

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