A taste of Hong Kong’s very own organic fig chutneyDecember 12th, 2010 | Posted by in Recipes
Hong Kong grabbed the top spot in 2010 being the top trash producing city in the world!
Actually, when reading headlines like that, you would really not expect to come across stuff like Hong Kong’s very own organic fruits, and even more so, delicious figs.
Ok, you might have witnessed small gardens with a few trees or plants around, but what Zen Organic Farm in Ta Kwu Ling did for us is way cooler than that! They are growing a whole range of organic products and are now able to supply us in volume at a totally fair price for the super high quality they deliver.
We started using their organic white figs on a daily basis and they are stunningly sweet (stunningly as in: you’ve got liquid sweet nectar pouring from the figs before you even cut them!!) – flavorful and with an ultra-thin skin, so you can eat it all in one go. Perfect figs that inspired me during this festive season to cook a chutney with honey, a good blend of spices comprising of cinnamon, star anise and vanilla bean; an hint of thyme and lemon and deglazed with a delectable white balsamic vinegar. This chutney will complement your beautiful cheese platter like nothing else on earth!
- 200 gm of fresh organic white figs
- 2 table spoon of honey
- 2 pieces of star anise
- 1 cinnamon stick
- 1 vanilla bean cut lengthwise
- Half a lemon juice
- A few sprigs of fresh thyme
- A generous tablespoon of vinegar (I used white balsamic vinegar :) )
- Salt to taste
And the making…
- Wash the figs and cut them in quarters to get a chunky chutney
- Heat up your pot with the honey until it starts turning to a darker amber
- Add your spices and and “fry” it for a minute
- Add the figs, the lemon juice and the vinegar and continue cooking over low heat
- The figs will be cooked in about 15 to 20 minutes as they are soft and ripe + we want to keep them chunky
- Add the thyme leaves and season to your taste with salt
- Once done and piping hot, fill your glass jar, secure tightly the lid and turn the jars up-side-down
- Let it sit for about 10 minutes and place them back up-ward – let them chill at room temperature
- Your chutney is now ready to use!