Apricot-Fig Chutney

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 2 1/2 cups (serving size: 1/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 23.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 61mg
  • Calcium: 24mg

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