Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel?

Wayne @NationalDish — Sat, 12 Aug 2017 21:54:01 +0000

Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני

If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.

CourseDips and bits, Side Dish
CuisineIsraeli, Middle Eastern

Servings3 Normal sized jam jars

Prep Time15 Minutes

Cook Time45 Minutes

Passive Time30 Minutes

Ingredients

250ml red wine
10whole figsstalks removed and roughly chopped
1medium red onionsliced
2 tangerinespeeled, seeds removed and roughly chopped
250ml water
1 star anise
1good sprig rosemary
2tbls honeythe runny stuff
1tsp garlic powder
2tsp cayenne pepperwant less of a kick use less cayenne
1tsp ground ginger
2 bay leaves

Instructions

First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
Thank you Israel

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Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel?