This sugar free relish recipe makes 25 serves. 1 serving is 1 tablespoon and 1g of net carbs. Place a medium saucepan over high heat. Add the oil, onion, and garlic and saute until the onion is soft. Add the peppers and chili, and saute for 5 minutes. Drop the heat to medium and add the vinegar and water.
Soak 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 boil, then reduce to low heat and cook for about an hour, stirring frequently.
Combine the onion and figs and half the chilies in a bowl. Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.
Make fig bars or fig cookies instead: To make fig bars, press half of the dough into a greased 8”x8” pan and pre-bake at 350F for about 10-15 minutes. Then spread the filling on top, add the remaining dough on top and press into an even layer with your fingertips.