Fig Chutney

Last Updated on Wednesday, 19 January 2011 02:00 Written by Flax Wednesday, 19 January 2011 02:00

figs and lemon slices

This recipe started as a chicken dish, but if you cook it without the chicken, then you have a delicious vegan chutney.  This jam-like dish works great as a condiment, served alongside an Indian curry, as an accompaniment to a couscous dish, or even just spread on a piece of bread. 

While the figs achieve a smooth jam-like texture, the richness of the flavors make it more like a chutney.  This dish contains sweet, bitter, sour, salty, and pungent ingredients which all work together to balance the sweetness of the figs.   Figs are very sweet, and like all sweet foods they are not recommended to be eaten in large amounts.  Cooking sweet foods along with other flavors, especially the bitter flavor, helps to balance the negative aspects of sweet foods and makes it easier for your body to process.   

Figs are one of the most alkalizing foods.  Figs help to balance acidic conditions that result from the overconsumption of meat and refined foods.  Figs are also detoxifying and can help to clear up skin discharges and boils.  And while this is a food blog and I want you to retain your appetite, be aware that figs function very well in the waste disposal department.  Figs, like flax-seeds, have a high mucoid content, this helps them to lubricate our intestines and remove waste from our systems.  


  • 20 dried figs, sliced thin
  • 2 lemons, sliced thin
  • 1 head garlic, sliced thin
  • 1 bunch coriander, chopped
  • 1 tbsp olive oil
  • 1 cup water
  • turmeric
  • salt and pepper
  • hot chili pepper (optional)

Place all the ingredients in a pot with a tight lid. (I use a ceramic pot to prevent the bottom from burning.)  Bring to a boil.  Lower the flame and allow to cook over a very low flame for up to an hour.  Stir occasionally during the cooking and add small amounts of water if it looks like it will burn.  Chill and refrigerate.  It can last refrigerated for up to a week. 


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