Fig Relish Recipe

Recipe: Savory Fig Relish Whole Foods Market

WEBOct 16, 2015 · Add raisins, capers, vinegar and honey and bring to a lively simmer. Cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in Peruvian peppers, …

1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic and cook, stirring, until onion is softened, about 5 minutes.
3. Add figs and cook, stirring occasionally (use a spatula and a light hand so you preserve some of the figs’ texture), until they begin to soften and break down, 5 to 7 minutes.
4. Add raisins, capers, vinegar and honey and bring to a lively simmer.

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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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