Fresh Fig Chutney
I wasn’t kidding when I wrote last week that it was a struggle to figure out what to do with the pre-fixed quantity of figs that I had to buy at the store. On the other hand, it also gave me a chance to go through the recipes I’ve pulled from various sources and to cross a few of them off of my list.
I’ve been a long-time reader of BBC Good Food magazine. Recently, I discovered a new addition to their family: Olive magazine. This publication is trying to be a bit more hip and fresh and target an audience that has traveled and is a bit more exploratory in their tastes. I have found their recipes to be colorful and easy to follow and a bit more refined than that of their “big sister” magazine (searching via the BBC Good Food site is easier to do).
One of the weekly challenges I, and I suspect most of us, have is not just to use up fresh, seasonal produce prior to it going bad, but also to come up with ways to use it to make interesting meals during the weeknight. This recipe helped me solve that dilemma along with the question of what to with the leftover figs. It made a nice, uncomplicated dinner at the end of a long day, and this chutney could also go well with grilled lamb or beef.