Blood Orange Fig Chutney

 I have a confession.  I almost got selfish with this one.  On Saturday we threw a surprise bridal shower for Kristen and I brought this along.  It was inspired by a recipe we learned at a cooking class taught by Rachel Carr and Kristan Andrews of SunCafe.  I also made the Southwest Quinoa Salad, hummus (I'll share that soon), and Michael made an almond cheeze log (stay tuned for that one!)  There were mostly non-vegans, and I was worried it would get looked over, but boy oh boy was that chutney a hit!   "Award-winning!" "Incredible!" "Oh my god are you kidding?!" 'What IS this!?"  "Are you a professional chef?" "This is crack!" was some of the praise this unassuming little bowl of chutney received.  So, for a good 5 minutes before I started typing this post I contemplated whether I should share it with the world, or keep it as my secret weapon.  But - alas - I want to be popular and loved so here you go ;)

 Makes about 2 cups

2 cups figs (de-stemmed and soaked for 30 minutes)
2 Tbsp apple cider vinegar
1 Tbsp fresh ginger, minced
the juice of one blood orange
2 tsp curry powder
1 tsp agave

Process in food processor until smooth and well combined.  Serve with chips or crackers and ideally some almond cheeze (recipe coming soon!).

Heaven.  Seriously.

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