Fig-and-Ginger Chutney


  • 1/3 cup raisins
  • ¼ cup honey
  • 3 whole cloves
  • 2 teaspoons slivered crystallized ginger
  • 10 ounce fresh figs, trimmed and quartered (about 2 cups)
  • 1/3 cup red wine vinegar
  • 1 teaspoon balsamic vinegar
  • + 1 more ingredients
    • ½ teaspoon mustard seeds

Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 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. S...

View full recipe at My Recipes


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