Fig Chutney Recipe

Submitted By: The Spice House.

Serves / Yields

about 1 quart

Preparation Instructions

Prepare the figs by cutting off the hard stem end and then cutting them into 1/8ths. In a saucepan, over medium -low heat, bring the remaining ingredients to a simmer, stir often to prevent sticking. Add the figs once the mixture comes to a simmer, and continue at the same heat, stirring until the figs are soft. Remove from heat and check the liquid level. There should be a little left, and the figs will continue to soak up the liquid. Add an additional 1/4C water if necessary.

Can be served warm or room temperature for best flavor.

Wil keep for 1 week covered and refrigerated.

Helpful Hints

This chutney is a great pairing for roasted lamb or chicken.

Quick Shopping List

Crystallized Ginger, Slices, Chunks or Nibs
Sliced Pieces, in a resealable bag
4 oz.
Spanish Anise Seed, Whole or Ground
Whole, in a glass shaker jar
In a 1/2 cup shaker jar, net wt 2 ounces
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
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Salt, Portuguese "Saltcream" Sea Salt
In a glass jar
1/2 cup shaker jar, net wt. 3 ounces

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