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Apricot-Fig Chutney

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 30 mins
Yield 2 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 3 cups apricots, peeled, pitted, and quartered
  • 1/2 cup dried figs, quartered
  • 1/2 cup white wine
  • 1/3 cup sugar
  • 1/4 cup golden raisins
  • 1 1/2 teaspoons chopped thyme
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • Dash of ground red pepper
  • 1/2 jalapeño, finely chopped
  • 1/2 shallot, sliced
  • 2 tablespoons chopped cilantro

Nutrition Information

  • calories 99
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.4 g
  • carbohydrate 23.5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 61 mg
  • calcium 24 mg

How to Make It

  1. Combine all ingredients except cilantro in a large Dutch oven over medium heat, and simmer. Cook 15 minutes. Stir in cilantro.