Fig Chutney & Wholewheat Naan. Sweet, zingy, creamy, hot, hot jam! Over the hearty, nutty wholewheat flatbread. The symphony of Summer textures. The essence of simplicity and Summer produce beauty.
THE STORY OF FIGS AND FRIENDSHIP
So my friend Aleksandra from Vanilla und Staubzucker blog and I have been planning this meeting for about forever now and finally, it happened! We met on our way home from Istria, where we have been on our little vacation and from where I posted Grill Figs & Tofu Bites and Vegan Black Grape Galette. Oh, we were so happy and hurrying to talk about this and that and just about everything! In all of that happiness, we didn’t have time to take any photos, though. Or we forgot? What do you think, Aleksandra, next time we are having a proper photo shoot, right?
But one thing my dear friend and her family did not forget – to greet us with the most beautiful, vibrant, grown with love, tomatoes, chilli peppers and figs from their garden. Oh, the treasures!
SAVE THE SUN FOR RAINY DAYS
Tomatoes we ate fresh. We could have done that with figs too, but since they held all the Summer sun and love from my friend, I thought I would save them for cold and gray winter days. And what would be more vigorous for silvery winter than some hot, heartwarming jar of Chutney?
There is a Nectarine Chutney on my blog already, made last Summer. But one can never make too many sunny jars, right? I have already begun making some preserves and soon you’ll see more of them. But for now, let’s talk some red, hot, sweet, zingy and more hot stuff!
Therefore, I give you photos and two recipes, so you can make your own Chutney and Wholewheat Naan too!
1,5 kg/ 3 lb ripe figs, halved or quartered
3 – 4 medium sized, ripe tomatoes or 1 can of canned tomatoes, diced
1 hot chilli pepper or 2 tsp hot curry paste or 2 tsp hot chilli flakes
1 small onion, finely sliced (optional)
2 – 3 cloves garlic, finely minced
1 tbsp lemon juice or 1/3 tsp citric acid or 1 tbsp vinegar
salt, sugar, pepper to taste
Put everything in the heavy bottomed pan (yes, just that) and cook on low heat till you get nice, creamy consistency. Stir often, so it doesn’t stick to the bottom. Taste during cooking – adjust it to your liking, especially the hot part. Nevertheless, you should put at least 1 tbsp of sugar and 1 tbsp of lemon juice (or vinegar) because they act as a preserving agent. You won’t have to cook long – figs will fall apart and it pretty much depends on water in tomatoes – when it boils, for 30 mins max.
Prepare jars and lids. There are 2 ways: you can boil a big pot of water and simply submerge jars (lids only for a quick min so they don’t twist) and take them very, VERY carefully so you don’t burn yourself. A second way is to put clean jars on the baking sheet and into the oven, heat up to 100°C / 212F and leave to cool. Lids you have to boil quickly.
When you’re satisfied with Chutney’s consistency and taste, pour it, as equally carefully, to sterilised jars, close carefully, holding both the lid and the jar with the kitchen cloth so you don’t burn yourself. Then turn the jar upside down, put it in the little crate lined with a nice blanket, tuck them in and leave to cool completely.
Whole Wheat Naan
ca 20 pieces
500g / 1 lb whole wheat flour
1 tbsp dry instant yeast
1 tsp salt
1 tsp sugar
350ml / ca. 1 1/2 cup tepid water
some oil, optional
Put everything into a mixing bowl and make a nice dough. It may be a bit sticky but leave it that way, don’t add more flour. It will lose much of its stickiness while rising. When risen, flour it a little bit and the surface too. Make ca. 20 equal balls and roll them to 6-7 mm circles. Heat up the skillet nicely and cook flatbreads for a few mins on each side or till nice, brown specks appear. You can use a few drops of oil to cook them on or omit it, depending on how you like it and how your skillet sticks or not.
Serve warm or cooled with some nice Chutney or whatever you feel like eating your bread with.
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