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Fig Chutney

Ingredients

  • 2 1/2 cups port wine
  • 1/2 cup red wine vinegar
  • 8 ounces light brown sugar
  • 1 medium onion, diced
  • 1/4 cup chopped fresh gingerroot
  • 1 1/2 teaspoons yellow mustard seeds
  • Zest of 1/4 lemon
  • 1/2 cinnamon stick
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 1/4 pounds fresh California figs; stems removed and cut in half lengthwise

Procedure

In large nonreactive saucepan, combine wine, vinegar, sugar, onion, gingerroot, mustard seeds, zest, cinnamon, salt, allspice and cloves; bring to a boil. Reduce heat to simmer; cook until mixture is thickened and reduced by 2/3 to thick syrup. Add figs and cook gently until very soft and most of the liquid has evaporated, about 30 minutes. Transfer to a nonreactive storage container and cool to room temperature before serving.

Note: Chutney may be made up to 3 weeks in advance and stored in refrigerator or hot chutney may be ladled into hot, sterilized canning jars. Seal and stored in cool, dry place.

Yields: 2 cups
Serves: 8 (1/4 cup each)

NUTRITION FACTS (per serving)

Calories 280 (1% from Fat); Sodium 520mg; Potassium 281mg; Carbohydrate 52g; Sugar 48g; Dietary Fiber 3g; Protein 1g;

Daily Values

Vitamin A 1 Vitamin C 1 Calcium 1 Iron 1