Fig-and-Ginger Chutney

recipe
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.

Yield:

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

Recipe from

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

Ingredients

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

Preparation

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.

Note:

August 2000
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