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Fig-and-Ginger Chutney

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

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

Nutrition 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

How to Make It

  1. 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.