Fig Chutney

Fig Chutney

from davidlebovitz.com

Feel free to play around with the spices in this chutney. You can use all raisins, or swap out some dried cranberries, diced apricots, or other dried fruits.

Ingredients

  • 1 tablespoonvegetable oil
  • 1 largered onion (peeled and finely diced)
  • ½ inchpiece of fresh ginger (peeled and minced)
  • ⅝ cuppacked light or dark brown sugar
  • ½ cupapple cider vinegar
  • juice and zest of one lemon
  • ¾ cupraisins and diced dried fruits ((any mix))
  • 1 ½ teaspoonsmustard seeds
  • 1 smallcinnamon stick
  • ¼ teaspoonground allspice
  • ¼ teaspoonsalt
  • ⅛ teaspoonground cloves
  • red pepper powder
  • 1 poundfresh figs (stemmed and diced)

Directions

  1. 1

    In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.

  2. 2

    Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

  3. 3

    Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.