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Ingredients
- 2 1/2 c. red wine vinegar
- 1/2 lb light brown sugar
- 1 x onion minced
- 1/4 c. minced fresh ginger
- 1 1/2 tsp yellow mustard seeds
- 1/4 x lemon zested
- 1/2 x cinnamon stick
- 1 3/4 tsp salt
- 1/4 tsp grnd allspice
- 1/8 tsp grnd cloves
- 1 1/4 lb hard slightly underripe fresh figs rinsed, stemmed, and halved
Directions
- 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. Reduce the heat to a simmer and cook till mix is thickened and reduced by 2/3, forming a thick syrup. Add in the figs and cook gently till the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 min.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, warm chutney may be ladled into warm sterilized canning jars and processed in a warm-water bath according to manufacturer's directions.)
- This recipe yields about 2 1/2 pints.
- Yield: 2 1/2 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 964g | |
| Calories 1040 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4274mg | 178% |
| Potassium 791mg | 23% |
| Total Carbs 238.2g | 64% |
| Dietary Fiber 2.6g | 9% |
| Sugars 224.69g | 150% |
| Protein 2.38g | 4% |
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