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.

Yield: 1 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 4%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 7.2g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 6mg

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

  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.
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