Figs are a summertime favourite for many people. They possess a unique flavour that is naturally sweet, and their soft and chewy texture strangely works perfectly with their crunchy, edible seeds.

As figs perish relatively quickly, figs have often been preserved or dried throughout history. Not only are these little pockets of flavour incredibly tasty and hard to resist as a snack, they are also full of natural sugars, minerals like potassium and magnesium, and soluble fibre.  

When you’re choosing figs to buy, look for clean, dry figs with thin skin. Figs range from a pale green to a deep purple, and the colour of the fig makes little difference to its taste. Figs should be soft and yielding when gently squeezed, and ripe figs will be very delicate, so take care not to squash them when handling them.

Are you looking for a new way to use your fresh figs? Rhonda Powell, wife of Rotary Club of Hall member Roger Powell, has very kindly provided this recipe for her fig chutney.

Rhonda says, “This is a really simple chutney with a sweet and sour taste and is delicious with just about everything.”

In February you’ll find figs available at Wollondilly Produce in stall 143 with later season figs coming available at Lindfield Park late February/early March.

Why not try Rhonda’s delicious fig chutney recipe with ingredients from our producers:

Ingredients

• 850g fresh figs
• 150mL balsamic vinegar
• 100mL red wine vinegar
• 300g soft brown sugar
• Zest and juice of 1 lemon
• 260g red onion (approx. 2)
• 2 tsp mixed spice
• 1 tsp dried ground ginger
• 1 tbsp olive oil

Peel and thinly slice red onion.

Zest and juice lemon.

Remove stalks from figs and chop into small pieces (about 1cm).

Heat oil in large saucepan and fry onion for 5 minutes until it has softened and turned translucent and is slightly caramelised.

Add all other ingredients to pan (except figs) and season with salt and pepper.

Bring to boil and then simmer for 30 minutes.

Once the liquid has reduced to a syrup, add the figs and cook for a further 15 minutes, stirring occasionally.

Pour chutney into sterilised jars.