Fig Chutney Recipe

Ingredients

• 15 Dried Figs
• 1/4 Cup Distilled White Vinegar
• 1/4 Cup Water
• 1/4 Cup Honey
• 1 Small Onion, Diced
• 1 Tablespoon Crystallized Ginger, chopped
• 1/2 Cup Pecan Pieces, broken
• 1/4 teaspoon Anise Seed
• 1/4 teaspoon Ground Cardamom
• Pinch Sea Salt

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.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• Appetizer, Condiment, Fruit, Indian, Middle Eastern, Sauce

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