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.

Robin Bashinsky,

Cooking Light

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note