Gingered Fig Chutney

Recipe Ingredients

1/2		Bermuda onion - coarsely chopped (large)
4 tablespoons	60ml	Coarsely chopped gingerroot
2		Red serrano - jalapeno, or other hot chiles, seeded and coarsely chopped
2 teaspoons	10ml	Grated lemon zest
1/2 cup	80g / 2.8oz	Golden raisins
2/3 cup	157ml	White wine vinegar
2/3 cup	106g / 3.7oz	Firmly packed dark brown sugar
2 teaspoons	10ml	Ground cardamom
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground cayenne pepper
4		Fresh figs - peeled and cut in 1/4 inch dice

Recipe Instructions

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.

makes 1 cup

Source:
Madhur Jaffrey

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