This Fresh Fig Chutney is a go-to condiment that combines sweetness and heat for the perfect balance! Serve this alongside grilled or roasted meat or with a cheese plate.
Fresh Fig Chutney
makes about 2 pints
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- 1½ cups red wine vinegar
- 1½ cups firmly packed light brown sugar
- 1 small sweet onion, chopped
- Zest from 1 large orange
- ½ cup fresh orange juice
- 1/3 cup golden raisins
- 1 tablespoon finely chopped seeded jalapeño pepper
- ½ cinnamon stick
- 1¼ teaspoons yellow mustard seeds
- 1 teaspoon sea salt
- ¼ teaspoon ground allspice
- 1½ pounds firm, slightly unripe fresh figs, stems removed and halved
- In a small Dutch oven, combine vinegar, brown sugar, onion, orange zest, orange juice, raisins, jalapeño pepper, cinnamon stick, mustard seeds, salt, and allspice; bring to a boil over medium heat. Reduce heat, and simmer, stirring often, for 30 to 35 minutes or until mixture is thickened and reduced by half.
- Add figs, and cook for 30 minutes, stirring often, or until figs are very soft and most of the liquid evaporates. Cool mixture slightly. Remove and discard cinnamon stick. Transfer fig mixture to a glass bowl, and cool to room temperature. Store in airtight containers in the refrigerator for up to 3 weeks.
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