Fig Relish or Anjeer Ki Chutney is a delightful dip you can serve with any stuffed dish or as a spread.
You can grind the puree very fine or you can keep it granules for the extra crunch.
Spreads or Relish are delicious ways to use fruits or dried fruits as well. If you are looking for different ways to use dried fruits in your cooking, you can include these dried fruits as relishes or condiments.
For this A to Z Condiments, for F, Fig was my choice and I have mostly consumed this as a dried fruit. We mostly consume fresh fruit or dried fruit directly, never as any dish.
So this was my chance to make a dish with it. This relish is very flavoursome and tastes great as a spread as well or a dip.
Dried Figs are the main ingredients in this relish. I have used a mix of red chili powder and tamarind to balance the relish.
Figs - We can use fresh or dried figs to make this relish. If using fresh fruit, you will have to cook for a longer time to increase the shelf life. When using dried figs, we have to soak them in hot water to make them soft.
Red Chili Powder - We can add red chili powder to balance the sweetness in the relish. You can add red chili flakes instead too.
Tamarind - We add a small quantity to make it. Lemon juice may not have the same effect.
See the recipe card for quantities.
I have used dried figs, so we have to soak them in hot water to soften the fruit. After soaking the fig becomes blotted.
In a microwave cup, take water and add the dried figs.
Microwave for 2 minutes.
Let it stand for an hour.
Chop it roughly, save a few bits and pulse it to a smooth puree.
Take a nonstick pan with jaggery and add the water you soaked the figs.
Cook until the jaggery melts.
Add the fig bits and the puree and mix well.
When the jaggery gets thick and the puree is cooked for a few minutes, add salt, red chili powder, and tamarind extract.
Cook on high flame, while you keep stirring the Fig Relish.
The puree should become thick and you will find the paste leaving the pan.
It's ready at this stage.
Serve as a dip.
Substitutions & Variations
If you don't have dried figs, you can use fresh fruit as well. Only the cooking time is more.
You can use red chili flakes instead of red chili powder.
For sweeteners, you can try refined sugar or other sugars available.
I have used the microwave for heating the dried figs, so we need a microwave-safe bowl.
A pan to make the spread.
If you cook the relish for a longer period to make sure you remove all the moisture, this will stay good for a longer time. Make sure you use a dried spoon for scooping out.
Fig Relish | How to make Anjeer Ki Chutney
- 7 Dried Figs
- 2 tablespoon Jaggery
- 1/4 teaspoon Red Chili Powder
- 1/8 teaspoon salt
- 1 cup Water
- 1/4 teaspoon Tamarind Extract
- In a microwave cup, take water and add the dried figs.
- Microwave for 2 minutes.
- Let it stand for an hour.
- Chop it roughly, save a few bits and pulse it to a smooth puree.
- Take a nonstick pan with jaggery and add the water you soaked the figs.
- Cook until the jaggery melts.
- Add the fig bits and the puree and mix well.
- When the jaggery gets thick and the puree is cooked for a few minutes, add salt, red chili powder, and tamarind extract.
- Cook on high flame, while you keep stirring.
- The puree should become thick and you will find the paste leaving the pan.
- It's ready at this stage.
- Serve as a dip