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Fig and Pistachio Chutney

Ingredients

  • 3 cups water
  • 1 3/4 cups dried California figs, chopped
  • 1/3 cup cider vinegar
  • 2 tablespoons peeled and chopped fresh gingerroot
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black peppercorns
  • 2 strips orange rind (each about 2 inches long)
  • 1/4 cup chopped unsalted pistachios

Procedure

Combine all ingredients, except pistachios, in medium saucepan. Over medium heat, bring mixture to simmer; cover, reduce heat, and simmer 30 minutes. Uncover and simmer an additional 30 minutes, stirring occasionally, until fruit is tender and liquid is slightly syrupy. Discard orange rind; cool. Stir in pistachios. Cool and store in refrigerator.
Yields: about 2 cups;
Serves: 6 (1/3 cup each);

NUTRITION FACTS (per serving)

Calories 220 (13% from Fat); Total Fat 3.5g; Saturated Fat -0-g; Trans Fat -0-g; Cholesterol -0-mg; Sodium 110mg; Potassium 500mg; Carbohydrate 50g; Sugar 42g; Dietary Fiber 8g; Protein 3g;

Daily Values

Vitamin A 3 Vitamin C 3 Calcium 3 Iron 3