Apricot-Fig Chutney

Apricot-Fig Chutney Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

2 1/2 cups (serving size: 1/4 cup)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional 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

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

Preparation

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