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Fig Chutney

By , 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

cups granulated sugar
cups light brown sugar (not firmly packed)
1 cup red-wine vinegar
cups dried cranberries
1 small onion, diced
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

  1. 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.
  2. 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.

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There are 4 comments on this item
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Unrated
25% recommend this recipe
1. by C Bilton on Aug 24, 2009 at 4:12 AM PDT

Please can you tell me what are red pepper flakes, living in France what could I substitute?
Thank you

2. by oregon foodie on Sep 1, 2009 at 8:58 AM PDT

Red pepper flakes are small pieces of dried red chili peppers. If you can find dried red chili peppers, you can chop them into small pieces and substitute. I like to use scissors and cut them inside a small bag to contain the flying pieces of chili and seeds. If you can’t get chili peppers, try cayenne or something else to give the chutney a little “kick”. Good luck!

3. by caleb bo baleb on Sep 10, 2013 at 11:52 PM PDT

We’re still making this recipe every year. I don’t think I ever let it cook four hours. I wait until it is dark brown and most of the liquid is gone, 2 hours maybe.

4. by Nell on Jul 21, 2014 at 12:20 PM PDT

Is there anyway you could use a slow cooker to cook for the four hours?

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