Hello, Amy here excited about figs and sweet corn this steamy Tucson summer.
We’ve cooked figs before, and I’m going to make Carolyn’s fig bars next. But normally my preference is for savory food, so today I made a savory, sweet, sour, spicy chutney. I started with gooey ripe black mission figs from my Mom’s tree.
This young fig tree at the community garden is making fruit this year, but with the water harvesting earthworks you can see in the background of this photo, I can’t wait to see what it does next year…
After a rinse, I trimmed the stems from the figs and chopped them. Then I chopped a bit of onion and garlic.
I softened the onion and garlic in butter, then added the figs and a splash of water only as needed to keep it from burning.
Apple cider vinegar and a dash of salt and black pepper wasn’t enough spice, so I added Mole Dulce powder.
Staying indoors in the heat of the day, I’ve been organizing my pantry, removing the stems from dried herbs and shelling nuts.
A sprinkle of pecans gave the chutney a contrasting texture. (By the way, it is gone by now. No need to process jars.)
Spicy Corn and Tomatoes
I had a few ears of sweet corn and a basket of cherry tomatoes from Tucson CSA/Crooked Sky Farms. First I grilled the shucked ears to give them a toasty flavor and color. On this rainy day, I used a cast iron grill pan on my indoor stove, but it would be better outside, of course. I cut the kernels from the cobs and froze the cobs for making soup stock.
In a frying pan, I sizzled up some cumin seeds in oil, followed by onion and garlic. Corn, halved tomatoes, turmeric, red chile and salt went in the pan and came together quickly over high heat. You can never go wrong with fried corn.
A pork chop in the grill pan completed the meal.
Fig Chutney with Pecans and Mole Dulce
1 cup (packed) chopped ripe figs
1/3 cup chopped onion
2 teaspoons minced garlic
1 tablespoon butter
Dash of salt
2 tablespoons apple cider vinegar
2 tablespoons Mano Y Metate Mole Dulce powder, available here
2 tablespoons pecans pieces
Soften the onion and garlic in butter. Add the figs and cook until softened, adding a tablespoon of water as needed to keep the mixture from sticking to the bottom of the pan. Season to taste with salt, vinegar and Mole Dulce. Finish with pecans.