Easy fig chutney

I’m one of those annoying people who doesn’t eat many carbs. I do ridiculous things like put bolognese sauce on broccoli, wrap taco innards in iceberg lettuce, and say “mmm that’s delicious” while chomping raw celery and beetroot hummus while everybody else eats nachos.

I lost 20kg last year, and it had needed to happen. Unfortunately, I realised that my metabolism is as tired and middle-aged as I am, and even though the weight loss has stopped, my inability to process starch and sugar into anything except upper arm fat and a nanna nap has not stopped with it. Carbs are forever my Achilles heel, and I only allow myself one or two falls from grace each week. Wine of course is not included – fermented foods are good for the gut, I’ve been told.

Speaking of fermenting, there were about 40 figs on my counter yesterday, and some were starting to weep. Considering I try to avoid sugars, I have a husband who refuses to eat fruit, and my kids think figs are too seedy, I probably should have left them on the tree for the bats. But lucky I didn’t, because this picture of spoiling fruit encouraged another vision – me sitting in the yard on my own with some Firebrand sourdough, Pangrazzi Hoddle Camembert, candied walnuts and a home made fig chutney with orange and ginger. Perfect for my next little moment of falling off the carb-free wagon…

Fig chutney with orange and ginger

  • 12 figs, peeled
  • 1/4 cup raw sugar
  • Small knob of ginger, finely diced
  • Rind and juice of half an orange
  • Pinch of salt

Place all ingredients in a saucepan over a medium heat, and stir while bringing to the boil. Figs will start to mush up fairly quicky and produce juice to keep the contents from burning or sticking, but if you have concerns, add just a dash of water.

Reduce heat to a very gentle simmer, and cook for around 40 minutes, stirring every now and then. When it becomes thick and sticky, remove from the heat and allow to cool before adding to sterilized jars.

Spread on toast for breakfast, or serve with a cheese plate. This condiment is also useful for adding to curries as a secret ingredient that enhances richness and texture.

 

 

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