Encuentro chef Lacey Sher prepares this fig chutney using fruit from Rick and Kristie Knoll’s Brentwood orchard. She serves it with pâté and says it’s also delicious with cheese and a host of other things.
Yields approximately 3 cups
1 tablespoon olive oil
1/2 cup onion, diced small
1/4 cup red wine
1/4 cup balsamic vinegar
1/4 cup sugar
2 cups fresh figs, roughly chopped
1 sprig fresh thyme, leaves picked off stems
Water to cover
Heat olive oil in a saute pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed.
Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.