Fig-and-Ginger Chutney (.5 PTS)

Recipe Ingredients

1/3 cup	53g / 1.9oz	Raisins
1/3 cup	78ml	Red wine vinegar
1/4 cup	59ml	Honey
2 teaspoons	10ml	Slivered crystallized ginger
10 oz	284g	Fresh figs - trimmed and
		Quartered (about 2 cups)
1/2 teaspoon	2.5ml	Mustard seeds
3		Whole cloves
1 teaspoon	5ml	Balsamic vinegar

Recipe Instructions

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"

Source:
Deborah Madison, Cooking Light, August 2000

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