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LemonFig Chutney 
Indulge your love for figs!
Here's to fig lovers everywhere! My new chutney is loaded with sweet, chewy Turkish figs – one of nature's loveliest gifts, topped off with a bright splash of lemon. The savory notes in the background are garlic and ginger, of course. This is the perfect chutney to serve with fish of any kind, especially salmon. It's also wonderful with grilled or roasted chicken, pork and lamb – not to mention curries and vegetarian dishes --. any meal you serve with rice or couscous. As an appetizer, serve it on baguettes or savory crackers with soft cheeses -- cream cheese, chevre or brie. For dessert, warm it slightly and pour over ice cream. Divine! $8.50+S&H  LemonFig Salmon Rub the salmon fillet with a mild olive oil. Make a pocket in the fillet and stuff with Tanna's LemonFig Chutney, or simply cover the fillet with the chutney. Add a few slices of fresh lemon. Wrap in foil or place in covered baking dish or pan. Bake at 350 degrees for 20-30 minutes or until done. Serve with Tanna's LemonFig Chutney. Baked Brie Hollow out the loaf and reserve bread pieces. Drop in the cheese. Top generously with Tanna’s Garlic & Ginger Chutney. Bake at 350 degrees for 20-25 minutes. Serve with reserved bread and plain crackers. 1 round loaf sourdough, rye, or your favorite bread 1 small wheel Brie or a cheese you love (feta and chevre are great, too) 1 jar Tanna’s LemonFig Chutney Other Idea: Warm Tanna's LemonFig Chutney and spoon over vanilla ice cream. Use on a peanut butter sandwich instead of jelly or jam. |
