Gingered Fig Chutney

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Gingered Fig Chutney

 

1/2 large bermuda onion, coarsely chopped

4 tablespoons coarsely chopped gingerroot

2 red serrano, jalapeno, or other hot chiles, seeded and coarsely chopped

2 teaspoons grated lemon zest

1/2 cup golden raisins

2/3 cup white wine vinegar

2/3 cup firmly packed dark brown sugar

2 teaspoons ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

4 fresh figs, peeled and cut in 1/4 inch dice

 

Combine the onion, ginger, and chiles in a food processor until the

consistency of rice. Spoon the mixture into a deep skillet and add the lemon

zest, raisins, vinegar, brown sugar, and spices, and cook over low heat for 1 to

2 minutes. Add the figs and bring the mixture to a slow boil, stirring often

until the juices thicken. Remove from the heat and allow to cool completely.

Refrigerate before serving.

Yields 1 cup.

 

 

 

 

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