Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Fig Chutney

By Caroline Cummins, from the Culinate Kitchen collection

Total Time	5 hours
Yield	4 to 5 pt.

Introduction

This recipe is adapted from a plum-chutney recipe in the October 2005 issue of Saveur.

Ingredients

	1¼	cups granulated sugar
	1¼	cups light brown sugar (not firmly packed)
	1	cup red-wine vinegar
	1½	cups dried cranberries
	1	small onion, diced
	⅓	cup fresh ginger, diced
	3	large garlic cloves, diced
	1	Tbsp. salt
	5	tsp. mustard seeds
	2 to 3	tsp. red pepper flakes
	5	or 6 pounds fresh figs, chopped into ½-inch pieces
	8 to 10	eight-ounce canning jars and lids

Steps

Bring sugars and vinegar to a boil in a large, heavy pot over medium heat. Stir in the cranberries, onion, ginger, garlic, salt, mustard, and pepper flakes. Bring to a simmer. Stir in the figs. Reduce heat to a low simmer and cook, stirring occasionally, until chutney is dark and thick, about 4 hours.
Bring a large pot of water to a boil. Sterilize the jars in the boiling water for 10 minutes; soak the jar lids and ring bands in hot water. Fill each jar with hot chutney, wipe the rims clean, place the lids on the jars, and screw on the ring bands. Submerge the filled jars in the pot of water, turned down to a gentle boil, for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.

This content is from the Culinate Kitchen collection.

‘The autumn of my tomatoes’

Sarah trades one kind of work for another

Cranberry Sauce with Orange and Figs

The River Cottage Preserves Handbook

Apple Lemon Curd

Spicy Green Chutney

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.