Our figfood line of condiments came to life as a way for our restaurant guests to take home a little of the “fig love” from our kitchens.
Now a complete assortment of goodies ranging from house-made shrubs to confits and chutneys are available outside our little sphere; and frequently, recipients of gifted “figfood” items will write and ask what to do with it.
If you received a holiday gift of Apricot Fig Chutney, here is a collection of recipes and serving suggestions to enjoy!
- Our first, go-to serving suggestion in on an earthy, crisp cracker. The combination of sweetness, spice and crunch is always a winner.
- As a simple and flavorful braise, such as on a seared pork tenderloin with apricot chutney.
- Topping grilled chicken breasts for a quick weeknight supper.
- On a warm, grilled sandwich like turkey with brie.
- Tossed in a vinaigrette for a flavorful dressing, like this spinach salad with chutney dressing.
- To accompany bacon-wrapped scallops!
- An indulgent but healthy snack – on homemade dosas.
- Moroccan spiced lamb burgers with apricot chutney and pistachio feta pesto. Yes, this is as wonderful as it sounds!
- Vegetarian lunch: toasted flatbread with grilled aubergines and zucchini, and pan-fried holloumi cheese.
- To liven up a quesadilla or cheese crisp.
- On a bagel with cream cheese.
- Whisked into yogurt as a creamy topping to these Mumbai meatballs.
- Blended into a deliciously complex dressing in a curried rice salad with melon, raisins, and peanuts.
- On a dressed up tuna melt canapé.
- Alongside terrine, potted meats, or other charcuterie.
- In a hearty, hot breakfast of savory oatmeal with chutney.
- Over caramel or vanilla ice cream.
- As a filling to baked goods such as this “Nut-jammer cookie” recipe.
- On seafood dishes like Almond Crusted Cod.
- Baked in puff pastry with brie cheese for an eye-catching hors d’oeuvre.
What is your favorite way to serve fruit chutneys?