Fig Chutney Recipe

Overview

This recipe, from Acacia Winery Chef, Charles Brooks is a feature of:

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Step 1

Place the vinegar, sugar, and salt into a nonreactive saucepan. Bring to a boil and then simmer 5 minutes. Add the figs, onions, chiles and spices, bring to a boil again and simmer gently for an hour or until most of the liquid has evaporated. Remove from the heat and ladle into hot, sterilized jars and seal. Chutney will be ready in about a month or heat process to hold for about a year.

Things You'll Need

5cups red wine vinegar
1pound light brown sugar
2teaspoons kosher salt
2pounds figs -- stemmed and quartered (yes, you may use dried if you must)
1pound yellow onions -- peeled, stemmed and julienne
6 fresh hot red chiles -- sliced diagonally
1/2pound dates -- pitted and chopped
1/4cup ginger -- shredded
2tablespoons sweet paprika
1tablespoon mustard seed
1/2tablespoon fresh ground black pepper

About this Author

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