Fig Chutney

The fig tree, Ficus Carica, is a deciduous, tree or large shrub, with three or five lobed leaves, native to the Middle East. Later cultivated from Afghanistan to Portugal, in the 15th century was introduced and grown in Northern Europe and The New World. Figs are one of the first plants cultivated by humans for edible consumption. Fossils dating as far back as 9400-9200BC were found in the Jordan Valley just 13km north of Jericho. Middle Eastern countries to this day are the largest fig producers.
The flower of the fig is invisible as it is grown inside and each fig variety has a certain type of fig wasp which pollinates it. Read about the fertilized female wasp entering the fig and about the entire pollination process under ecology here.

Mission figs are one of the highest plant sources of calcium and fiber. In a dried form, figs are rich in fiber, copper, magnesium, potassium and vitamin K. Figs are rich in antioxidants and have laxative effects.
Figs are significant in many cultures and widely depicted in art. One of the more well known passages from Genesis is when Adam and Eve ate from the forbidden fruit "and the eyes of them both were opened and they knew that they were naked; and they sewed fig-leaves together, and made themselves girdles." Another quote is from the book of Kings I "Each man under his own vine and fig tree" which often describes times of peace and prosperity.

Buddha achieved enlightenment under a sacred fig tree (ficus Religiosa or Pipal). The Indian fig tree, Ficus Benghalensis, or Banyan tree, is India's national tree. Many idioms based on the figs anatomy and characteristics are commonplace in India.

The fig is also mentioned in The New Testament and The Qur'an, was important in Roman diet and appears in Greek mythology. The fig symbolizing femininity widely appears in many writings and art throughout the centuries.
I am co-hosting October #figlove bloghop. Please check out all the fantastic fig recipes in this series linked below and feel free to add your October fig recipes to the link throughout this month. Special thanks goes to T.R. @ No One Likes Crumbley Cookies | @TRCrumbley.

Fig Chutney

2 tbls canola or vegetable oil

2 garlic cloves, minced
1 1 inch fresh ginger, grated
1 Jamaican Hot Chocolate pepper or habanero pepper, finely diced
1 medium red onion, diced

1lb figs, stemmed and diced
1/2 cup Sugar in the Raw
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 teaspoon salt
Juice of 1/2 lemon
2-4 thyme sprigs, leaves only (depending on taste)

Sauté onions, garlic, ginger and pepper on low/medium heat while occasionally stirring until onions are soft but not caramelized. Add the figs and continue sautéing for a few minutes longer. Add the sugar, vinegars, salt, lemon and thyme and cook on low/medium, on a low bubble, while occasionally stirring, for approximately 20-30 minutes or until mixture is slightly thickened.

Your #figlove co-hosts:
Angela @ Spinach Tiger | @spinachtiger
Valerie @ Bon a Croquer | @Valouth
Deanna @ Teaspoon of Spice | @tspbasil
Shulie @ Food Wanderings | @foodwanderings
Evelyne @ Cheap Ethic Eatz |  @cethniceatz
Sheila @ Pippi’s In the Kitchen Again | @shlylais
T.R. @ No One Likes Crumbley Cookies | @TRCrumbley
EA @ The Spicy RD | @thespicyrd
Becky @ Baking and Cooking: The Tale of Two Loves
Susan @ Wimpy Vegetarian | @wimpyvegetarian

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