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
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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
- 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.
Fig-and-Ginger Chutney Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead
- CUISINE: Indian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Summer, Weddings, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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