Photo: Fresh Fig Chutney Recipe
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 halved
Directions
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 according to manufacturer's directions.)
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By elaineshfarm
on February 01, 2013
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I have made this chutney for the past 2years to great delight to my friends and family. This year I entered it in our local show and won CHAMPION CHUTNEY..... so now we can say what we all know is that is a award winning chutney.
By mcdaddy52
on August 14, 2012
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I made this, carefully measured with figs from my own tree. I would give it 4 or five stars, except it clearly says it makes 2-1/2 pints, and there is no way that is correct. 2-1/2 cups is accurate, but that is it. There is no way I cooked away half the recipe beyond the instructions. It is delicious, the right consistency, and I will make it again.
By jamw_8909397
Tyler, TX
on July 19, 2012
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This is delicious and simple enough to make! I did make a couple of additions to this recipe. I added 1/2 Cup of Golden Raisins about the last 15 minutes of cooking, and when I removed the pan from the heat, I added an 8 oz. package of coarsely chopped toasted Macadamia nuts. YUMMY spread over Cream Cheese on a Ritz Cracker. Could also use toasted Almonds!
Read all 16 reviews