This jam is truly sweet and spicy, but you can vary the chili according to your taste.
By Chitra Agrawal
I’ve eaten the jam quite a few ways, but my favorites are served with a baguette and a sharp cheese like cheddar, mixed in with plain yogurt and sliced almonds or in a sandwich with plain old peanut butter.
- 24 dried figs
- 4 red chilis
- juice of 1 lemon
- ½ cup raw honey
- 1½ cups water
- Put the figs, chilis, lemon juice and honey in a pot. Fill the pot with water. You want to make sure the contents are covered with water.
- Bring the pot to a boil and then simmer until the figs are really soft, about 15-20 minutes.
- Cool the mixture and then blend it to the consistency you like using a hand blender or regular blender. You can store in the fridge for up to a week.
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.