I can't seem to stop cooking up new recipes for fig chutney.
When I wrote about my fig-onion-fennel seed chutney last month, I got a few comments from Alison of McQuade's Celtic Chutneys. Basically, she dared me to keep stirring up the stuff as long as I could find figs in the market.
Alison, I took your advice.
Yesterday I made a version I plan on serving for my 100-mile Thanksgiving dinner instead of cranberries, with all local ingredients. That's in the fridge now.
But today I cut loose a little and used exotic, imported spices (thanks, spice trade — and to think the world has been embellishing food with exotic, imported spices since ancient times; what will they think of next?).
Even so, I only used two imported spices. The rest of the flavoring was local.
So may I present Fig-Cinnamon-Lemon chutney with habanero, salt and a pinch of ginger. Oh yes, and bay leaves; can't do without my fresh bay leaves.
My tiny Meyer lemon tree pooped out again this year, but not before it birthed a dozen petite lemonlets that failed to grow large and juicy, but did develop pretty yellow rinds. So I pared the rinds of three of them and chopped it not-quite-fine. Stewed it with honey, bay leaves, a splash of rose wine, and one actual lemon tree leaf. I stewed the peeled, halved lemon bodies too, but pulled them and the leaves out at the end. Sprinkled this with a restrained dash of cinnamon (enough to suggest "something," but not enough to regret) and ginger, plus a decent pinch of salt. And a pinch of habanero powder. Ooh!
Then, in went the cut-up figs for about 45 minutes of softening and candying. (No onion this time.)
It's slightly Christmas-y, probably because of the cinnamon. I wonder if it will still be in the fridge by Christmas.