Fig chutney

At the farm we’ve been having so many figs. There are 8 fig trees on the property and they are ripe…they just keep coming, at least till beginning of september. The ones we sell are called Strawberry figs, they are small and so sweet and delicious, you eat the skins too.

So many figs get too soft to sell, or get moldy after bees start attacking them, so lots of them are getting tossed away lately. But the soft ones can be used to make jams, chutney, sauces etc. Last year I made a fig chutney which came out real good, so I decided to use some up to make it again.

This chutney uses probiotics in it to help it ferment, so it is very good for your digestion too.  I found this recipe online but tweaked it a tiny bit.

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→2 cups figs, quartered (about 10/12 figs)
→3/4 cup raisins
→1/4 tsp each of sea salt, cardamom, cinnamon, red chili flakes
→1 garlic clove
→1/4 cup water
→1 capsule probiotics

Start by soaking the raisins for a couple of hours. If you forget, soak them in hot boiling water for 10 minutes.
Wash the figs, cut off the top and cut into 4. Set Aside.
In a mini processor blend the garlic, drained raisins, spices, salt and water until you have a sauce. At the last moment add the probiotic powder and pulse once (you don’t add it at the beginning because you don’t want to kill the live bacteria). Add the sauce to the figs and mix carefully without smashing them. Pour the chutney into a clean glass jar, leaving 1 inch free at the top, close the jar and keep in a warm place for 2 days, leaving it to ferment. After two days, open the lid and let the air out. And refrigerate. It will keep for 1 month.


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