Authentic Fig & Sesame Chutney Recipe – Anjeer Jam

Last Updated on 2 months by Neha Deshmukh

Authentic Fig & Sesame Chutney Recipe – Anjeer Jam

Introduction

Okay, let’s be real – chutney is life, right? Especially when it’s something a little different, a little special. This Fig & Sesame Chutney (Anjeer Jam, as some call it) is exactly that. I first stumbled upon a version of this at a small food festival in Goa, and I’ve been tweaking it ever since to get it just right. It’s sweet, a little spicy, and has this incredible depth of flavour from the sesame oil and mustard seeds. Trust me, you’ll want to put this on everything.

Why You’ll Love This Recipe

This isn’t your average chutney! It’s a fantastic way to use fresh figs when they’re in season, and it’s surprisingly easy to make. It’s a beautiful balance of sweet and savory, with a lovely little kick. Plus, it’s a real conversation starter – people always ask what that amazing smell is! It’s perfect for adding a touch of Indian flair to your cheese boards, grilled meats, or even just spreading on toast.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 6 fresh figs (anjeer)
• 1.5 tbsp sesame oil
• 0.5 tsp mustard seeds
• 1.5 tbsp red chilli powder (adjust to your spice preference!)
• 1 tbsp jaggery
• 0.5 lemon (juice only)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Fresh Figs/Anjeer: These are the stars of the show! Look for figs that are slightly soft to the touch. They should be plump and have a lovely sweetness.
• Sesame Oil: Don’t skimp on the sesame oil. It adds such a unique, nutty flavour. I prefer using Indian sesame oil (til ka tel) for authenticity.
• Mustard Seeds: These little guys add a lovely pop and a subtle heat. Black mustard seeds are traditional, but yellow work in a pinch.
• Jaggery: Jaggery is unrefined cane sugar, and it has a beautiful caramel-like flavour. You can substitute with brown sugar if you can’t find jaggery, but the flavour won’t be quite the same. In India, different regions use different types of jaggery – some are darker and more molasses-y, others are lighter and more delicate. Experiment and see what you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those figs a good wash and pat them dry. Then, roughly chop them up.
2. Now, pop the chopped figs into a blender and blend until you have a smooth paste. No need to add any water – the figs will release their own juices.
3. Heat the sesame oil in a pan over medium heat. Once it’s hot, add the mustard seeds and let them crackle. This usually takes about 30 seconds.
4. Carefully add the fig paste to the pan (it might splutter a bit, so be careful!). Reduce the heat to low and cook for 3-4 minutes, stirring constantly.
5. Add the jaggery, red chilli powder, salt, and lemon juice. Give everything a good mix.
6. Continue cooking for another 2-3 minutes, stirring all the time, until the chutney thickens to a nice, jam-like consistency.
7. Finally, take the pan off the heat and let the chutney cool completely before transferring it to an airtight glass jar.

Expert Tips

• Don’t rush the cooking process! Low and slow is the key to developing those lovely flavours.
• Stir, stir, stir! This prevents the chutney from sticking to the bottom of the pan and burning.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level Adjustment: If you like things really hot, add a pinch of cayenne pepper or a finely chopped green chilli. For a milder chutney, reduce the amount of red chilli powder.
• Sweetness Level: My family prefers a slightly tart chutney, so I don’t add too much jaggery. But if you have a sweet tooth, feel free to add another tablespoon.
• Festival Adaptations: This chutney is amazing during Diwali and Holi. My aunt always makes a big batch to serve with festive snacks. You could add a pinch of cardamom or a few strands of saffron for an extra special touch.

Serving Suggestions

Okay, this is the fun part! Here are a few of my favourite ways to enjoy this chutney:

• With cheese and crackers – it’s a game changer!
• Spread on toast or sandwiches.
• As a glaze for grilled chicken or fish.
• Served alongside Indian snacks like samosas or pakoras.
• With a simple dal-rice meal.

Storage Instructions

Store the cooled chutney in an airtight glass jar in the refrigerator. It should last for at least a week, but honestly, it never lasts that long in my house!

FAQs

• What is the best way to use this fig chutney? Honestly, anywhere you’d use a sweet and spicy condiment! It’s incredibly versatile.
• Can I use dried figs if fresh figs are unavailable? You can, but you’ll need to rehydrate them first. Soak about 1 cup of dried figs in hot water for 30 minutes, then drain and blend into a paste.
• How long does this chutney last? Properly stored in the fridge, it should last for about a week.
• What is the role of mustard seeds in this recipe? They add a lovely pop of flavour and a subtle heat that complements the sweetness of the figs.
• Can I adjust the spice level of this chutney? Absolutely! Feel free to add more or less red chilli powder to suit your taste.