WEB1- Press the sauté button on your Instant pot. Once it displays hot, add the oil and then add 1/4 teaspoon each of cumin seeds, fennel seeds & mustard seeds. 2- Let the seeds …
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WEBChop 350g Fresh Ripe Figs into roughly 1cm/ ½ inch pieces. Finely chop 80g Apple – do not include the core but there is no need to peel. Add the orange juice, chopped onion, …
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WEBSoak raisins in a bowl of hot water for 10 minutes. In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg). Bring to a …
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WEBInstructions. In a large saucepan heat the olive oil over medium heat and add the diced onion. Soften for 1-2 minutes while stirring a few times. 1 tbsp olive oil, 1 red onion. Add …
WEBCover and simmer on medium-low for 10 minutes. Add the figs to the saucepan, stir, cover, and simmer for an additional 20 minutes. Stir a couple of times while simmering to blend …
WEBWith a small knife remove stem from the figs and slice in half. Place figs, sugar, water, balsamic vinegar, lemon juice and cinnamon in a medium size saucepan. Heat on …
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WEBThe hubs said it tastes like Christmas but I couldn't wait until then to share it with you. The recipe for this quick chutney comes together in under 40 minutes. Serve it with a …
WEBHeat, stirring, until sugar dissolves. Add remaining ingredients, bring to a boil, then reduct heat to low. Cook, uncovered, stirring on occasion, for 2 hours. Pour into sterile jars and …
WEBAdd the chopped figs, 150g dark brown sugar, 200g caster sugar, 50g grated ginger, 5 grated garlic cloves, 2 diced onions, 70g tamarind paste, 150ml apple cider vinegar, 70g …
WEBSlowly bring figs, shallots, balsamic vinegar, salt, pepper, and Thai palm sugar to a boil. Add raisins, mustard seed, hot sauce, apple cider vinegar, and fish sauce. Reduce heat …
WEBRemove the stems, and quarter the figs. Set aside. Combine the apple cider vinegar and sugar in a medium saucepan, bring to a simmer until sugar is dissolved. Add the …
WEBFig Chutney. Save To Favorites. Dried figs pair quite well with cardamom, ginger, and anise. This recipe is both sweet and savory. Try with a sharp cheese and some …
WEBPreparation. In a small saucepan over low heat, toast the cumin until it turns a shade darker, 3 to 4 minutes. Set aside in a small bowl and wipe out the pan. In the same …
WEBInstructions. In a small Dutch oven, combine vinegar, brown sugar, onion, orange zest, orange juice, raisins, jalapeño pepper, cinnamon stick, mustard seeds, salt, and allspice; …
WEBIn 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 …