I got so excited when I saw this recipe on half baked for fig chutney - yay! a new way to use figs! - that I jumped out of my chair and immediately picked a couple pounds of figs from the tree. Then I ran to the store and bought an apple. And got home and found out we were out of onions (!). Then re-read the recipe and realized I was supposed to use 2 1/2 cups of red wine vinegar. I had about 3/4 of a cup, so I replaced the missing part with 1/4 cup of orange champagne vinegar, 1/2 cup of rice vinegar, and a cup of white wine vinegar. And I added a minced jalapeno from my garden.
So here's my spicy onionless multi-vinegar fresh fig chutney. (Did you hear that, Chris Kimball? I modified a recipe!)
Served on a cracker with brie. Mmm...
3 comments:
TOO MANY figs? You can never have too many :) If you do, feel free to ship some over to New York (where each one costs like $3 a piece...I'm exaggerating...kind of). Yum it looks delish!
Oh yum too many fresh figs?! I'm so jealous
Hi Krizia & Kat -
Yup, too many. But at least my neighbors all love me now :-)
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