Fig and apple chutney
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried mission figs | |
| Thinly sliced | ||
| 2 | tablespoons | Sugar |
| 1 | cup | Ruby port |
| ½ | cup | Red wine vinegar |
| 2 | teaspoons | Mustard seeds |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| 2 | Cloves | |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Salt |
| 1 | medium | Red onion(s) |
| Finely chopped | ||
| 2½ | pounds | Tart green apples |
| Such as Granny Smith | ||
| Peeled, cored | ||
| Cut in 1/2\" pieces | ||
| 1 | teaspoon | Orange zest |
| Finely grated | ||
| 1 | teaspoon | Lemon zest |
| Finely grated | ||
| 1 | teaspoon | Lemon juice |
Directions
1. In a nonreactive medium saucepan, combine the figs, sugar, port, vinegar, mustard seeds, cinnamon, allspice, cloves, cayenne pepper and salt. Bring to a boil over high heat, then lower the heat to moderate and simmer, stirring occasionally, until the figs are soft, 10-15 min. Add the onion and cook until tender, about 10 min longer.
2. Stir in the apples and simmer over moderate heat, stirring often, until the chutney is thick and chunky, about 30 min. Stir in the zests and lemon juice and cook for 2 min more. Transfer to a bowl and let cool.
Can be refrigerated for up to 3 days. Return to room temperature before serving.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95