Guest guest Posted September 16, 2000 Report Share Posted September 16, 2000 * Exported from MasterCook * Fig-and-Ginger Chutney Recipe By :Deborah Madison, Cooking Light, August 2000 Serving Size : 0 Preparation Time :0:00 Categories : Sauces And Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup raisins 1/3 cup red wine vinegar 1/4 cup honey 2 teaspoons slivered crystallized ginger 10 ounces fresh figs -- trimmed and quartered (about 2 cups) 1/2 teaspoon mustard seeds 3 whole cloves 1 teaspoon balsamic vinegar Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled. (serving size: 1 tablespoon). CALORIES 27 (4% from fat); FAT 0.1g (sat 0g, mono 0g, poly 0.1g); PROTEIN 0.2g CARB 7.2g; FIBER 0.5g; CHOL 0mg; IRON 0.2mg; SODIUM 1mg CALC 6mg Copyright: " Southern Living Inc. " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - NOTES : This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks. Nutr. Assoc. : 0 0 0 3003 0 939 0 0 Quote Link to comment Share on other sites More sharing options...
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