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Fig and Pistachio Chutney

Becky Luigart-Stayner; Melanie J. Clarke
Yield 6 servings (serving size: 1/4 cup)
Pistachios create an unusual and interesting take on chutney--a condiment with fruit, vinegar, and spices.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.