Figs Chutney is suitable also to savory dishes
Much like mustard, Ajwar, or other seasoning sauces, made a Chutney as a combination of various spices, vegetables, even fruit. The Chutney in the South Asian cuisine has its origin. Depending on the geographical location, Chutneys are made after often secret technologies and each region has its typical Chutney-mixture. Nevertheless, the Chutney preserves a basic flavor and it is fruity spicy.
Fresh crust bread, blue cheese and fig Chutney – food for the senses
The composition of spices and vegetables in the Chutney is very delicious but still healthy to
Many southern seasoning sauces are not suited to the stomach of the European. Some are milder prepared for us so that we can enjoy them also. And when we enjoy, we can pass bad taste of figs. This fragrant and soft fruit, which we see as a dessert, fits in raw condition quite good for frying or the tangy cheese. Unfortunately there are no figs fresh throughout the year and dry, she’s much too sweet as an accompaniment to hearty meals. A good alternative is the Chutney of figs, which you can find in the Indian deli or health food store. The combination of all the ingredients in the fig Chutney supports many processes in the body. The figs alone are not only delicious, they provide the organism with iron, help the body at the bone structure and strengthen the heart.
Figs have a healthy impact on us in the raw state
Freshly greased bread with cheese and Chutney can be eaten at each meal
The bulbs that are a part of the Chutneys, increase defenses and increase the resistance of the people against various viruses. The stomach becomes more stable by the cinnamon.
And if you belong to those people who put an emphasis on freshly prepared food, you get the recipe for the fig Chutney themselves make. For this you need: 2 1/2 cups vinegar, 1 kg brown sugar (or honey), 1 medium chopped onion, 1/4 cup fresh, finely chopped ginger root, 1/2 fresh grated lemon zest (from 1/4 lemon), yellow mustard seeds, 1 tsp cinnamon, 1-2 tsp sea salt, 1/4 Teaspoon ground allspice, 1/8 Teaspoon fresh ground clove and just a kg, yet not quite ripe , washed and halved figs.
Except for the cheese you can make Chutney to meat or wild
Bring all the ingredients, except the figs in a large pot to a boil. Then, you can reduce the temperature and let it simmer the lot so long until a thick syrup is formed (about 2/3 of the liquid be missing). Now you can add also the washed figs and in addition simmer for about 30 minutes, until the flesh decays almost.
The opportunity to reach the room temperature before you do it on, enter the chutney.