Beer makes batters better, meat more tender, and sauces more flavorful.
Fig-and-Ginger Chutney
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- #19646
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/3 cup raisins
1/3 cup red wine vinegar
1/4 cup honey
2 teaspoons slivered crystallized ginger
2 cups fresh figs, trimmed and quartered
1/2 teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar
directions
Combine first 4 ingredients in non-aluminum saucepan and bring to a boil. Reduce heat and simmer for 5 minutes or until syrupy.
Add figs, mustard seeds and cloves. Cover, reduce heat and simmer for 10 minutes or until figs are just tender.
Remove from heat, discard cloves and add balsamic vinegar.
Serve warm, at room temperature or chilled. Serve with grilled meats, especially pork, or curried dishes. Store in airtight container in refrigerator for up to 2 weeks.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 16, 2006
Excellent and really easy. I added 1/4 teaspoon cinammon, 1/2 finely chopped dried chilli and 1/2 teaspoon cardamon seeds. I live in France the people here absolutely loved it!!!