Sunday, May 22, 2011


I love this time of year. The Farmer's market in Santa Barbara is just bursting with delicious fruits and vegetables. We are a big fruit and veggie family. Sometimes I find myself buying way too much produce and I hate letting things go to waste. Luckily there are many recipes for over-ripened fruits. I found this recipe for Apricot-Fig Chutney and decided to give it a whirl.
*Disclosure - The rule of thumb is to always cook with a wine you like to drink. However, I just could not part with my Conundrum. Not even 1/2 a cup. I know my Yummy Mummy friend shares this feeling! But I do have other wines I drink like Palmina, so I used that one instead.
I always feel like more color = more flavor!
And I know it sounds corny, but I felt a little giddy going out
into the yard and clipping my own thyme.
Everyone into the pot along with some other ingredients/spices.
A quick 15 minutes later and you have chutney!
Apricot-Fig Chutney from Cooking Light Magazine

The article didn't say with what or how this chutney should be devoured. But I think it would pair well with grilled chicken or pork tenderloin (our new favorite go-to white meat). I also think it would serve great with thinly sliced crostini and goat cheese.


  1. OH, I agree, I agree! Save the Conundrum, but still use good wine for cooking :) That chutney sounds amazing. My mom always served chutney with chicken.

  2. I love the idea of serving it with sliced crostini and goat cheese. YUM