Fig-and-Ginger Chutney

Name: Fig-and-Ginger Chutney
Yield: 1 1/2 cups (serving size: 1 tablespoon)
Ingredients: ⅓ cup raisins; ⅓ cup red wine vinegar; ¼ cup honey; 2 teaspoons slivered crystallized ginger; 10 ounces fresh figs, trimmed and quartered (about 2 cups); ½ teaspoon mustard seeds; 3 whole cloves; 1 teaspoon balsamic vinegar

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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.

Recipe by Cooking Light August 2000

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Recipe Summary

Yield:

1 1/2 cups (serving size: 1 tablespoon)

Nutrition Info

Ingredients

⅓ cup raisins
⅓ cup red wine vinegar
¼ cup honey
2 teaspoons slivered crystallized ginger
10 ounces fresh figs, trimmed and quartered (about 2 cups)
½ teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar

Directions

Step 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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Nutrition Facts

Per Serving:

27 calories; calories from fat 4%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 7.2g; fiber 0.5g; iron 0.2mg; sodium 1mg; calcium 6mg.

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Fig-and-Ginger Chutney

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Ingredients

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Fig-and-Ginger Chutney

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Fig-and-Ginger Chutney