Fig Chutney Recipe
- 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
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.
This chutney is a great pairing for roasted lamb or chicken.
This recipe has no comments. Be the first to submit a comment!