Thinking about past chutneys I've had, both dried figs and caramelized onions have sweetness, but also a strong depth of flavor that could match the rye. Compared to the bright and sharp flavor of dried apricots or the exotic and floral flavor of mangos, figs and onions seemed like the perfect choice.
|Wigle Rye Whiskey|
At this point the rye I initially added had mellowed out during the cooking, so I added another tablespoon of rye and a few generous turns of freshly cracked pepper. This sharpened the flavor of the chutney, which was at a slow simmer. I pulled the chutney from the heat so that the flavors from the fresh addition of rye and pepper wouldn’t become muted with further cooking.
|North Wood's Ranch Pate and Wigle Rye Chutney|