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Fig And Apple Chutney

Chef.Foodie's picture
Ingredients
  Fresh figs 3 1⁄2 Pound
  Tart apples 2 Pound
  Garlic 1 Clove (5 gm)
  Onion 1 Large
  Lemon 1
  Cider vinegar 2 Cup (32 tbs)
  Firmly packed brown sugar 2 1⁄3 Cup (37.33 tbs)
  Crushed red pepper 1⁄2 Teaspoon
  Ground allspice 1 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Walnuts 1 Cup (16 tbs)
Directions

Clip stems from figs.
Using metal blade, process figs, a portion at a time, with on-off bursts until coarsely chopped; you should have 6 cups.
Place in a 6-quart or larger pan.
Peel, core, and quarter apples.
Process, a portion at a time, with on-off bursts until coarsely chopped; you should have 6 cups.
Add to figs.
Process garlic until chopped.
Cut onion in chunks, add to garlic, and process with on-off bursts until onion is coarsely chopped.
Add to figs.
Cut lemon into quarters and thinly slice; discard seeds.
Add to figs along with vinegar, brown sugar, red pepper, allspice, cinnamon, salt, and cloves.
Bring to a boil; cook, uncovered, over medium-low heat, stirring frequently until mixture thickens (35 to 40 minutes).
Meanwhile, process walnuts (if desired) with on-off bursts until chopped.
Stir into chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Simmering
Restriction: 
Vegetarian
Cook Time: 
40 Minutes

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