fig hazelnut chutney

honestly, what’s the need to cook (all the time) – when you can buy really good things, too? i don’t mean convenience, ready to heat sort of things…. but, like, really good cheese and a really good bread. that’s a perfect dinner, right?

i know… it’s sometimes a bit of a no-no among foodies, to just ‘buy well’, right? i take it it’s some pride thing… like; you have to cook in order to eat well, otherwise, without the personal effort, everyone could do it and it’s not special at all.

duh! honestly, i don’t agree. isn’t it like that: when you are a foodie, you know what the good cheese, the good sausage, snacks, ice cream or cookies look like – around the world. so why not put this knowledge to use?

a (bough) aromatic mountain cheese (from the italian speaking part of switzerland), some (gifted) walnuts (from someone’s backyard), a few (sourced) slices of good charcoal oven bread (from germany) and a (specially ordered) truffled salame from italy can account for a simple, rustic, and yet, very sophisticated meal. add a bit of home-made fig hazelnut chutney – and you’re done. no cooking, maximum impact. i like to be efficient like that (that’s my business administrations background for you, ha!).

fig hazelnuts chutney

500 g figs, cleaned and chopped
1 cup hazelnuts, peeled and chopped
1 cup sugar
1/2 cup apple vinegar
1/2 cup water
1/2 tsp. chili flakes
1 tsp. truffle oil
melt the sugar in a saucepan until caramelized and dark brown colored. add the figs, vinegar, water and chili flakes. let cook for 10 minutes. in the meantime place the nuts in a frying pan (without any oil) and toast for 2-3 minutes (being careful not to burn them). add them to the figs. heat through. pour into cleaned jars (makes about 2 to 3 normal jam sized jars). can be stored (properly canned) for a few months, or once opened in the fridge for 2-3 weeks.

notes: i made the chutney already to give for a christmas gift. my family is a group of fine cheese-lovers, and it’s really good to go with cheese. try it with a piece of grilled meat, too. it’s supposed to do a good job of adding flavor (sweet, sour and nutty).

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