Fig Chutney

Fresh Fig Chutney

Yield: Four jars  (4 cups, 500g) Ingredients: 1 tablespoon vegetable oil 1 large red onion, peeled and finely diced 1/2 inch (2cm) piece of fresh ginger,              peeled and minced 2/3 cup (120g) packed light or dark brown sugar 1/2 cup (125ml) apple cider vinegar juice and zest of one lemon 3/4 cup (100g) raisins and diced dried fruits (any mix) 1 1/2 teaspoons mustard seeds 1 small cinnamon stick 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/8 teaspoon ground cloves pinch red pepper powder 1 pound (450g) fresh figs, stemmed and diced Directions: In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

Use immediately or refrigerate or seal in jars with hot water bath.