Ok, I came home and noticed the ground was rock hard. I pulled out the hose and started watering my in-ground trees. The high heat got many figs ripening. So, I started picking a few figs....Marseilles White, Black Mission, Excel, Letiza, Owensboro, Desert King, Improved Brown Turkey, Black Jack, Don Fortis, and Improved Celeste. So, what to make? JAM!!!!! But Jackie said try something other than jam.

She told me I needed to reduce my sugar intake so I pulled out my Fig Chutney recipe. So, after washing these figs and cutting them into fourths, I added everything except the sugar. I cooked it down for about an hour then I added my palm sugar, which isn't that sweet and cooked it until it got THICK. I let it cool for about 4 hours them potted them up in some glass jars!

Grilled some salmon for dinner, roasted some beets and sautéed some green beans and a tablespoon of chutney! Awesome!

That dinner sounds delicious. When you have the time, please write down the fig chutney recipe. It is something I hopefully might need next year, with all the fig trees I expect to fruit. : )

Looks and sounds wonderful.
Please share the recipe!

Chutney is a great way to preserve figs that you have needed to pick a bit early because of splitting. I have 2 Brunswick trees which attract wasps due to splitting in wetter years. I pick them a bit on the green side to preempt insects and into the jars they go. Nice with curries and nice to use as a glaze on ribs or chicken. Had not thought of serving it with salmon and green beans, but it sounds great.  Looking forward to seeing Dennis's recipe.  

I do not have a real fig chutney recipe but adapted a peach/mango chutney recipe.  It worked well with the Brunswicks which tend to have a mellow melony flavor. Not sure how how it would work with more figgy or berry flavored varieties.