Pistachios create an unusual and interesting take on chutney--a condiment with fruit, vinegar, and spices.
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
How to Make It
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.
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Very fig-y. It could have used even more spice to distinguish it as a true chutney rather than a jam. Liked the crunchy contrast of the pistachios. The cooking instructions are quite misleading; you'll need to simmer for nearly an hour once uncovered, in order for the mixture to thicken.
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