Fig chutney is also known as anjeer ki chutney. Fig is very sweet in taste and its combination with spices and vinegar gives a very sweet and spicy flavour. Fig is a temperate species native to southwest Asia and naturalized in the Mediterranean region.
Ingredients for Fig Chutney:
250 gms. Figs (Anjeer)
1 small onion, chopped
2 table-spoon ginger, chopped (Adrak)
1 1/2 cup vinegar (Sirca)
1/2 t-spoon mustard seeds, skin removed (rai ki dal)
1/4 t-spoon cinnamon, powdered (Dal chini)
1 clove, ground (Laung)
1/4 t-spoon ground allspice (Garam masala)
1 cup sugar
3/4 t-spoon salt
How to make Fig Chutney:
- Take a large frying pan and add all the ingredients except figs. Keep the pan on high flame and bring the mixture to boil. Then, reduce to the heat to low and cook until the mixture starts getting thicken. Usually it takes 15-20 mins. Stir occasionally.
- Now, add figs to this mixture and cook further on low heat until figs gets tender and mixture should form a thick gravy, stir frequently such that chutney should not burnt from the bottom. Turn off the heat.
- Transfer fig chutney to the airtight glass jar. Give fig chutney a week to get its flavour, then serve it.