Yummy Fig Chutney
1 1/2 cups red wine vinegar
1 cup dry red wine (I used a good zinfandel)
1 1/2 cups dark brown sugar, packed
1 cup red onion, very finely minced
1 cup golden raisins
2 large lemons, juice and finely grated zest
1 teaspoon whole mustard seeds
2 teaspoons ground cardamom
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
2 pounds fresh figs, rinsed and quartered
In a dutch oven, or wide deep skillet, mix everything except the figs.
Simmer until reduced by half, about 20 minutes.
Add the figs. It'll look like there's not enough liquid, but the figs exude a lot of liquid, and soon they'll be covered.
Simmer, uncovered, until most of the liquid is reduced to a thick syrup, about 45 minutes.
I put the chutney in sterilized jars, sealed to keep, but you can keep this in the fridge for a good while, and I would think it would freeze nicely if you aren't going to use it within a few weeks.
Saturday, August 7, 2010 - 8:02am