Fresh Fig Chutney

Recipe Ingredients

2 1/2 cups	592ml	Red wine vinegar
1/2 lb	227g / 8oz	Light brown sugar
1		Onion - chopped
1/4 cup	36g / 1.3oz	Chopped fresh ginger
1 1/2 teaspoons	7.5ml	Yellow mustard seeds
1/4		Lemon - zested
1/2		Cinnamon stick
1 3/4 teaspoons	8.8ml	Salt
1/4 teaspoon	1.3ml	Ground allspice
1/8 teaspoon	0.6ml	Ground cloves
1 1/4 lbs	567g / 20oz	Firm slightly underripe fresh figs - rinsed, stemmed,
		And halved

Recipe Instructions

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

This recipe yields about 2 1/2 pints.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D13) - from the TV FOOD NETWORK

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