Yummy Fig Chutney
By: Alyce Mantia
Published: Saturday, August 7, 2010 - 8:02am

Ingredients




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

Preparation

1 In a dutch oven, or wide deep skillet, mix everything except the figs. 2 Simmer until reduced by half, about 20 minutes. 3 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. 4 Simmer, uncovered, until most of the liquid is reduced to a thick syrup, about 45 minutes.

About


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.

Comments:
Chris Paulk

Looks really good! Can't wait to try it!