Fig Chutney
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Fig Chutney
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Feel free to play around with the spices in this chutney. You can use all raisins, or swap out some dried cranberries, diced apricots, or other dried fruits.
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Ingredients
- 1 tablespoon vegetable oil
- 1 red onion peeled and finely diced, large
- 1/2 inch (2cm) ginger peeled and minced, piece, fresh
- 2/3 cup (120g) light brown sugar or dark brown sugar, packed
- 1/2 cup (125ml) apple cider vinegar
- lemon juice and zest of one
- 3/4 cup (100g) raisins any mix, diced
- 3/4 cup (100g) dried fruits any mix, diced
- 1 1/2 teaspoons mustard seeds
- 1 cinnamon stick small
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/8 teaspoon cloves ground
- pinch red pepper powder
- 1 pound (450g) figs stemmed and diced, fresh
Instructions
- In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
- Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
- Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.
Notes
- For those interested in canning chutney, you can find information at the National Center for Home Food Preservation website.
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