Simple Recipe Spot Light: Seaberry, Tomato, and Fig Chutney

This Seaberry, Fig, and Tomato Chutney combines the delightfully sweet, tart, and savoury notes of mission figs, seaberries, and red mini plum tomatoes. It’s the perfect accompaniment to grilled meats, creamy cheeses, or even as a versatile condiment to brighten up sandwiches. The combination of these flavours creates a chutney packed with depth, making it ideal for autumn, when rich, earthy ingredients are in season.

I personally enjoy this sweet and savoury chutney on a crisp French baguette with a smear of herbed goat cheese spread. For added freshness, top it with a few sprigs of cilantro sprouts. Pair it with a bowl of creamy cauliflower soup for a comforting, balanced meal celebrating the seasonal harvest. The tartness of seaberries, the sweetness of figs, and the rich, plum tomatoes come together beautifully, making this chutney a must-try recipe for anyone who loves bold flavours.

Ingredients:

• 1 cup red Balthasetto plum tomatoes, chopped
• 1/2 cup Mission figs, chopped
• 1/2 cup sea buckthorn berries
• 1/4 cup sea buckthorn juice
• 1 small red onion, finely chopped
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a saucepan over medium heat.
2. Simmer for 30-40 minutes, stirring occasionally until thickened.
3. Let it cool and store in jars or preserve extras in water bath following water canning processes.
4. Serve with cheese, roasted meats, or spread on sandwiches.