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

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.

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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.

Course

Dips and bits, Side Dish

Cuisine

Israeli, Middle Eastern

Prep Time

15 Minutes

Cook Time

45 Minutes

Passive Time

30 Minutes

Servings

Normal sized jam jars

Ingredients

• 250 ml red wine
• 10 whole figs stalks removed and roughly chopped
• 1 medium red onion sliced
• 2 tangerines peeled, seeds removed and roughly chopped
• 250 ml water
• 1 star anise
• 1 good sprig rosemary
• 2 tbls honey the runny stuff
• 1 tsp garlic powder
• 2 tsp cayenne pepper want less of a kick use less cayenne
• 1 tsp ground ginger
• 2 bay leaves

Course Dips and bits, Side Dish Cuisine Israeli, Middle Eastern Prep Time 15 Minutes Cook Time 45 Minutes Passive Time 30 Minutes Servings Normal sized jam jars Ingredients 250 ml red wine 10 whole figs stalks removed and roughly chopped 1 medium red onion sliced 2 tangerines peeled, seeds removed and roughly chopped 250 ml water 1 star anise 1 good sprig rosemary 2 tbls honey the runny stuff 1 tsp garlic powder 2 tsp cayenne pepper want less of a kick use less cayenne 1 tsp ground ginger 2 bay leaves

Instructions

1. 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.

   
2. Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
3. Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.

   
4. When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.

   
5. 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.
6. 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.

   
7. Thank you Israel

   תודה לישראל