Fig and Pistachio Chutney

Becky Luigart-Stayner; Melanie J. Clarke

Pistachios create an unusual and interesting take on chutney--a condiment with fruit, vinegar, and spices.

Yield: 6 servings (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 17%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.4g
  • Carbohydrate: 35.9g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 106mg
  • Calcium: 68mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fig and Pistachio Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy