Fig Chutney Recipe Fresh Figs

Fresh Fig Chutney Recipe Food Network

WEBMar 1, 2017 · In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and …

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. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. 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.
2. 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, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

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Fig Chutney (with fresh or frozen figs) Not Enough …

WEBJul 31, 2012 · Soak raisins in a bowl of hot water for 10 minutes. In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, …

1. Soak raisins in a bowl of hot water for 10 minutes.
2. In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).
3. Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.
4. Put the chutney into a jar and store it in a dry place.

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