Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

December 12, 2010

Fig Chutney

Fig Chutney
8 TBS (1/2 cup) Fig preserves
4 TBS unflavored beef gelatin
4 TBS Sugar/Cream of Tartar mix
1 tsp unrefined sea salt
Horseradish or mustard to taste (optional)

Mix the dry ingredients together, then mix in the wet.  Heat slowly to dissolve the gelatin, stirring occasionally.  I used the soapstone on my wood stove.
Serve warm or cool, makes 4 servings.

This was a big hit for Sunday brunch served with homemade fries and milk fed pork brats cooked in coconut oil.  Ketchup Boy was caught wiping up any extra sauce with his fries.  No one in the house likes spicy quite like me, so I gave my self a large dollop of horseradish and mixed it together on my plate.  Scrumptious!

Hearth and Soul Hop
Real Food Wednesday


  1. Ketchup boy! So cute. I'm with you, extra horseradish all the way! I don't have any fig preserves in my pantry but I think I can probably dig out something similar. Thanks for sharing your recipe with the Hearth and Soul hop.

  2. I think it would be good with just about any fruit, fresh or preserved...except maybe orange...orange and ACV don't mix well IMO.

    I chose fig preserves because I found a lonely, partially used bottle in the back of the fridge...it needed using.

    Apples are seasonal right now and will be my next attempt.

  3. I loooove spicy so you and I could polish off the horseradish for sure. I love a good chutney and yours looks great. Thanks for sharing with the Hearth and Soul hop.

  4. Ok, well I was WRONG about the orange! I tried this with Orange Ginger marmalade last night. Yummy again...but doesn't go quite as well with french fries I am told.