This Fig Chutney is made with fresh figs and flavored with spices like cumin, fennel, garam masala. It's wonderfully spiced and goes well with breads, crackers. It will also make a great addition to your charcuterie board.
1tablespoonoil15 ml, use oil of choice, I used avocado oil
1/4teaspooncumin seeds
1/4teaspoon fennel seeds
1/4teaspoonmustard seeds
1/2mediumred onionchopped
1tablespoonchopped ginger
500gramsfresh figsstem removed & cut in half
1/2teaspoongaram masala
1/4teaspoonred chili powderor more to taste
3/4teaspoonsaltor to taste
3tablespoonsgranulated white sugar37 grams, adjust to taste
1/2tablespoonwhite vinegar
1/4cupwater2 oz/60 ml
Instructions
Press the sauté button on your Instant pot. Once it displays hot, add the oil and then add cumin seeds, fennel seeds & mustard seeds. Let the seeds sizzle and mustard seeds pop. Then add chopped onion and chopped ginger to it and cook 2 minutes.
Now add 500 grams of cut figs (I cut them in half) to the Instant Pot.
Then add garam masala, red chili powder, salt, sugar and white vinegar. Give it all a good stir.
Now, add 1/4 cup water. You don’t need a lot of water as figs release a lot of water when pressure cooked. Stir and close the lid. Press the manual or pressure cook button. Cook on high pressure for 5 minutes with the pressure valve in sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the lid and press the sauté button again. The chutney will be a little thin at this point, stir on sauté for 3 to 4 minutes until chutney thickens to desired consistency.
Keep breaking the figs with the back on your spatula or use a potato masher as you cook it in sauté mode. It thickens more as it cools down. Store in an airtight container. Enjoy with breads, crackers and more!
Notes
The red chili powder I used in this recipe was extra-hot, so I used only 1/4 teaspoon of it. You can definitely use more if you like and if the chili powder that you are using isn't extra-hot.
Sugar levels can be adjusted to taste. For me, this balance of flavors was perfect but you can cut down on the sugar to make it less sweet.
Peeling the skin from the figs is optional. I didn't do it and I would recommend keeping them as such especially when they are rips figs. Just remove the stems, cut the figs in half and use in the recipe.
The nutritional value is an estimate for 1 cup of the chutney. This recipe makes around 2 cups.