Fig & Onion Chutney + Adult Grilled Cheese

it's fig season!!!

What makes a chutney a chutney and a jam a jam? Are their social constructs at play? Is this a false sense of discord sowed within us to make us feel that more sophisticated when we pick up a chutney vs a jam or is there actually a discernible difference? From my copious research (a few google searches and a scroll through reliable reddit), a chutney usually errs on the side of more savory and almost always has an acidic element, such as a vinegar. Jams use much more sugar and are decidedly on the sweeter side. Hm. I don’t use much sugar for either variation so I guess that doesn’t affect me. My fig and onion chutney (jam? chutney? jam?) does have a decidedly balsamicy vinegary tang laced throughout- so I guess I’ll pop it in the chutney aisle.

Regardless of its classification, it is very delicious, very addicting and very good. My personal preference? Sandwiched in between sourdough and some extra mature extra aged cheddar. Ugh, somethings really just WORK. Hope you make it, hope you love it.

Ingredients:

1 lb of ripe figs (when they’re nice, dark and squishy)

2 yellow onions sliced thinly lengthwise

a splash of balsamic vinegar (1-2 tbsp)

pinch of salt

1 tbsp of oil + butter

Method:

On a medium low heat, put 1 tbsp of oil and 1 tbsp of butter in the pan. Let it melt gently and then add in the onions, stir to coat. Add a pinch of salt and let cook down slowly. I add the lid on at the beginning to encourage the steam to accumulate and create a nice steamy environment. This process takes a good 40-60 minutes. Don’t rush- keep the heat on low, keep stirring to make sure it doesn’t catch and let the magic happen.

Slowly caramelized onions are one of God’s greatest gifts to Earth, and should be respected accordingly. If you find it hard to keep the onions from burning, a splash of water and a good rub with a wooden spoon will get the temp lowered and the nice brown bits deglazed (that’s flavor baby!!!). When nice, soft, and deep deep deep brown- add in your quartered figs. Cover again, and let stew down until gloriously soft and mixed together. This takes another 20ish minutes, and I kept adding splashes of water so the figs could keep cooking without burning. At this point, add your balsamic glaze, let it combine, and cook for another 10. And that’s it done. The most gorgeous spread ever.

My favorite way to eat this? Get two pieces of really good bread. Put mayo on either side and salted butter on the inside. Spread the chutney, layer with some really strong eye watering cheese. Put the bread and cheese in the pan, get it golden brown, sandwich the layers, pour a bit of water in the pan and cover with a lid. The trapped steam will produce the most gooey cheese pull known to man without the need to excessively pile on the cheese and ruin the delicate balance of the sandwich. Take the lid off, crank the heat up for 1-2 minutes and let the sandwich crisp back up. Take off the heat (add some arugula if it pleases you), let it set up for 1-2 min, slice it (diagonally please) and enjoy. Tastes very good with some strawberries on the side and a crisp La Croix (i miss you everyday la Croix, i hope you know that).