Fig Chutney Recipe


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

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