Fresh Fig Chutney – a delicious recipe with red wine vinegar, brown sugar, onion, fresh ginger, yellow mustard seeds, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
2
Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup.
3
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.
4
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving.
5
The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
6
(Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
298
kcal
Calories
71
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 cups red wine vinegar, 1/2 pound light brown sugar, 1 onion, chopped, 1/4 cup chopped fresh ginger, and more.
Yes, Fresh Fig Chutney falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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