Apple fig chutney

Yield: 4 cups

Measure Ingredient
2½ cup Dried figs
1 cup Raisins
2 cups Hot apple cider
1 large Apple or pear cored and finely chopped
2 tablespoons Lemon juice
6 Cloves
6 Allspice berries
6 Blades of mace or
¼ teaspoon Grated nutmeg
1 Cinnamon stick
½ teaspoon Grated lemon zest
1 cup Brown sugar
1 cup Cider vinegar
2 tablespoons Candied ginger finely chopped
1 Garlic clove(s), minced
1 tablespoon Chili powder
Salt, black pepper and cayenne pepper

1. Plump the figs and raisins in the cider for 15 minutes. Toss the apple with the lemon juice to prevent browning. Tie the cloves, allspice berries, mace, cinnamon stick, and lemon zest in a square of cheesecloth or aluminum foil perforated with a fork.

2. Combine the fig, raisins, apple, spice bag, brown sugar, vinegar, ginger, garlic, chili powder, salt and pepper, and cayenne in a large nonreactive saucepan. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Uncover the pot and continue simmering for another 30 minutes, or until thick and richly flavored. If the chutney becomes too dry, add a little more cider.

3. Correct the seasoning, adding brown sugar, vinegar, or cayenne to taste. The chutney should be highly seasoned. Transfer the chutney to sterile canning jars. Invert the jars for 10 minutes, then reinvert and let cool. The chutney will keep for several months, unopened, in a cool, dark place. Refrigerate once opened.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 216 Submitted By DIANE LAZARUS On 10-27-95

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