Fig-and-Ginger Chutney

This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks.


1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 27
Caloriesfromfat 4 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 7.2 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 6 mg


1/3 cup raisins
1/3 cup red wine vinegar
1/4 cup honey
2 teaspoons slivered crystallized ginger
10 ounce fresh figs, trimmed and quartered (about 2 cups)
1/2 teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar


Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled.

August 2000
My Notes

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

Add Note