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Fresh Fig Chutney
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

halved

Instructions
In a large saucepan combine the vinegar, sugar, onion,
ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and
bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened
and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the
figs are very soft and beginning to fall apart and most of the liquid they've
given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room
temperature before serving. The chutney may be made up to 3 weeks in advance and
stored in the refrigerator in an airtight container. (Alternately, hot chutney may
be ladled into hot sterilized canning jars and processed in a hot-water bath

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

according to manufacturer's directions.)

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Copyright 2006 Television Food Network, G.P., All Rights Reserved