Fig and Pistachio Chutney

Fig and Pistachio ChutneyRecipe
Becky Luigart-Stayner; Melanie J. Clarke
Pistachios create an unusual and interesting take on chutney--a condiment with fruit, vinegar, and spices.


6 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 17 %
Fat 3.1 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 2.4 g
Carbohydrate 35.9 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 106 mg
Calcium 68 mg


3 cups water
1 3/4 cups dried figs, chopped
1/3 cup cider vinegar
2 tablespoons chopped peeled fresh ginger
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon crushed red pepper
1/4 teaspoon black peppercorns
2 (2-inch) orange rind strips
1/4 cup chopped unsalted pistachios


Combine first 11 ingredients in a medium saucepan over medium heat. Bring mixture to a simmer; cover, reduce heat, and simmer 30 minutes. Uncover and simmer an additional 30 minutes or until fruit is tender and liquid is slightly syrupy, stirring occasionally. Discard orange rind; cool. Stir in pistachios.