Fresh Fig Chutney

Name: Fresh Fig Chutney
Ingredients: 2 1/2 cups red wine vinegar; 1/2 pound light brown sugar; 1 onion, chopped; 1/4 cup chopped fresh ginger; 1 1/2 teaspoons yellow mustard seeds; 1/4 lemon, zested; 1/2 cinnamon stick; 1 3/4 teaspoons salt; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

11 ingredients

6 steps

Ingredients

2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Directions

1

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil.
2

Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup.
3

Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
4

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving.
5

The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
6

(Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)