8/28/22 Update: Our text from our original post/recipe is below, but the recipe is the updated version. We’ve made this one a few times this summer – it is fig season after all – and want to update the recipe just a smidge for how we’re currently enjoying it. Plus new pictures!
Ok y’all. Remember that fig chutney that we made last weekend to go on top of some roast pork (Pork Tenderloin with Fig Chutney)? We’ve been talking about it all week. It was that good! So good that we felt the need to make it again and share it as a standalone recipe. The super sweet figs create a balance with the acidic vinegar, creating just the perfect flavor! We planned to put it on some grilled cheeses last night, because we’re fancy like that, but we got home from work a little late… That meal might make an appearance in the next few days though. We did made enough to keep in the fridge, not that it’s going to last more than a few days! Tonight for dinner, we had a perfect football-watching snack meal, including this chutney with some cheese and crackers.
This is a little different than the original chutney that went with the pork, though obviously that deliciousness was the inspiration for tonight. We added bacon to this recipe and made a few other tweaks tamp down on the sweetness a little bit more. It’s not that we don’t still love what we made last weekend; it’s just that it was the perfect topping to the pork as it was, whereas tonight we tried to think of how we would want it with a variety of other accompaniments! If you’re looking for a suggestions… cheddar cheese and crackers topped with this was delicious! We’re also thinking about it on top of a juicy cheeseburger or warm on top of baked brie. Or, obviously, as part of a snack-dinner platter ⇓ ⇓ ⇓ ⇓
- 4 slices of bacon
- 2 medium onions, halved & sliced
- Salt & pepper
- 2 cloves garlic, minced
- 12oz fresh figs, coarsely chopped
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine (sub additional balsamic vinegar for a no-alcohol recipe)
- 1/4 cup water
- 1/4 tsp Aleppo pepper flakes (or regular crushed red pepper flakes)
- Put a medium-sized pan over medium-high heat. Slice the bacon into lardons and fry until crispy and the fat has been released. Then remove the bacon to the side, leaving the bacon grease in the pan.
- Lower the heat to a medium-low and toss the onions in the bacon grease. (You may need to add some additional oil.) Season with a pinch of salt and 10+ turns of fresh ground black pepper.
- Cook until caramelized, stirring every five to ten minutes, for 45+ minutes. Remove to the side with the bacon.
- Add the garlic and the figs to the pan. Cook for just a few minutes prior to deglazing the pan with the balsamic vinegar and wine.
- Meanwhile, blitz the bacon and the onions in a food processor for just a few pulses. Then return this mixture to the pan. Follow with the water and stir everything well to combine.
- Simmer over medium heat, smashing the figs into smaller2ww4gvveqdq2123eerzrewdqsQ chunks as you go, until all the liquid is absorbed and you’re left with a jammy concoction. Add crushed red pepper and adjust salt and pepper if needed. Additional red pepper is an option here too.
- Serve hot or cold. Refrigerate when not eating.