Google: “Chutney is a gluten-free, spicy or savory condiment. Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. Americans treat chutneys also as sauce. What is the difference between chutney and jam? Both a jam and a chutney will contain sugar, although a jam would be much sweeter, with the chutney having a more acidic, tangy flavour from the addition of vinegar. To preserve a chutney a combination of vinegar and sugar are used, whilst in a jam it is the sugar alone which acts as the preserving agent.”
My friend gave me a bottle of her homemade tangy-mango chutney. I love it and have been having it with pane de casa, and bread. However, it’s not enough to add to my fillet dinner. Since I have plenty of figs, I try making small batch of chutney for it’s a trial and error. I love to change ingredients and instead of chunky fig, mine is smooth like jam. Also, using tomatoes my friend gave me 3 weeks ago. Best use it before it becomes mouldy.
Scotch fillet is what Australian call it, but other places it’s ribeye. Today I am craving for steak; bought to try with my fig chutney. My dinner is simple, tangy, sweet, spicy flavour, comforting and delicious. Let’s cook!!!!
10 small figs, stem removed
1 garlic, peeled and crushed
2 red chili, stem removed, deseed, use one first
60 ml white wine vinegar
55 g castor sugar
1 Tbs tangy-mango chutney (OPT)
1 Tsp chili powder, chopped
1 Tsp siracha sauce (OPT)
1/4 Tsp cumin powder
1/4 Tsp cardamom powder
Fillet and vegetables
1 Scotch fillet steak
1 yellow tomatoes, wedges
3 figs, halved
5 cherries tomatoes
1 Tsp chili powder
Preheat oven 200 degrees C. Bring out steak to room temperature for about 30 minutes. Line a baking tray with foil. Put cherries tomatoes and halved figs on the baking tray. Season with salt and pepper. Then drizzle oil over it. Sprinkle cinnamon over figs and drizzle oil and molasses over figs.
Wrap cumin and cardamom powder in small piece of foil put in dry pan for a few seconds until it release a pungent aroma. Put it in pestle and mortar with chilli powder, paprika powder, and garlic; pound to mix well. Cut figs to bite size.
Put sugar, cloves, salt, white wine vinegar in a pot and gently heat until sugar dissolves. Stir in the pounded mixed spices and add in figs. Bring to a boil and reduce heat to simmer for about 15-20 minutes or until mixture looks syrupy, stirring often. Add in chopped chili and tangy-mango chutney before the end of cooking time say about 5 minutes. Taste and check seasoning.
Put steak with figs and cherries tomatoes baking tray. Season with salt and pepper. Then sprinkle chili powder and drizzle oil over it. Put in oven roast until cherries tomatoes and figs are soft and char a bit. Steak roast to medium for about 15-20 minutes or to your liking. Remove from oven, let steak rest for 5 minutes.
When it had cool down about 5 -7 minutes, remove cloves and transfer it to Nutri Bullet add in siracha and 1 red chili, blend it to smooth. I like mine extra spicy and smooth like a sauce. If you want chunky don’t blend it. Put yellow tomatoes wedges on plate with some fig chutney, next put roasted figs followed by cherries tomatoes. Then steak in the centre. Spoon some fig chutney onto the top of steak. Enjoy with a glass of red wine.
Note: You can omit figs and fig chutney. You can make your chutney chunky a bit which most chutney are. You can add any vegetables of your choice. I make a small batch of chutney. You can make your own sauce.