A few weeks ago I wrote a post about my fabulous Sunday morning fruit haul and my subsequent fig chutney making. I cannot take any credit whatsoever for the recipe but I can take credit for picking the figs, washing them, chopping them up and using them to make this wickedly wonderful chutney.
My chutney in the making
The credit for the recipe is due to my fellow Andalusian, Natalie Ward (Yes, she is as Spanish as I am!) I know of Natalie indirectly. A long time ago she owned a restaurant in my village which we ate at occasionally and during our media production days, we also filmed a series of Tango videos there (the restaurant had an exquisite courtyard, just perfect for a Tango shoot). But despite living in the same town, I only really know of Natalie through her blog and I imagine if she were to see me walking down the street, she would not know who I am. But what little I know of her, I just adore!
Into my sterilised kilner jar, ready to cool and be refrigerated.
Natalie sadly was diagnosed with cancer a few years ago but she has gallantly won the battle of her life and having come through the ordeal, she has credited her speedy recovery to the mainly vegetarian, wholesome, fresh food diet that she adopted during her illness. So naturally I was drawn to her as, her ethos is very much in line with ours.
Being the greedy bugger that I am, I couldn’t even wait for it to be refrigerated!
I love Natalie’s food blog. I find myself licking my laptop screen at the sight of her recipes. Her photography is stunning and her blogging voice is so real and natural that you really come to love her recipes, her stories and her inspirations behind her recipes too. Her recipes are seasonal too, and she tries as much as possible to use the local produce around us in our town. I love that she calls her partner the Washer- Up and that she loves her fur babies as much as I do.
Anyhow, before I start to sound like I’m being paid to write this post, I will stop my drooling now.
And do try Natalie’s Fiery Fig Chutney.
A footnote: I’m no food expert but if you can’t easily get hold of figs I’m sure you could replace them with some other fruit type that is usual for chutney making. AND I did not have the Star Anise or Punch Pooran either but it still tasted fabulous.
Let me know how yours goes.
Trying to live naturally... 