Fig Chutney

Name: Fig Chutney
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

Dried figs pair quite well with cardamom, ginger, and anise. This recipe is both sweet and savory. Try with a sharp cheese and some crackers.

Submitted by: Jill McLeod from Milwaukee, wi
Yield: about 1 quart

Spices

Featured in this 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

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.