Apple & Fig Chutney
Last Updated August 30, 2017 · First Published October 20, 2013
Most diets designed for weight loss become pretty boring with the passing weeks and months. I’ve been working on mine since March, fixing lots of simply prepared fish and chicken. We eat so much of the stuff that I sometimes look in the mirror and expect to see that I’ve sprouted feathers or grown gills.
Homemade chutneys are a terrific way to amp up either a snack or a meal without adding too many extra calories or salt. Making chutney is easier than most jam recipes, and are a nice alternative to a bottle of wine for your host/hostess gift. I have about a half a dozen recipes I make, depending on what is in season. Whenever possible, I use organic ingredients.
Pomegranate molasses can be found at Whole Foods, online, or in Middle-Eastern markets, or you can follow Beth’s instructions for making your own.
Apple & Fig Chutney
Ingredients
- 2 ½ cups honey
- 2 cups apple cider vinegar
- 2 pounds Honey Crisp apples, cored, chopped, unpeeled
- 1 pound dried figs, stemmed and chopped
- 1 cup golden raisins
- 1 large yellow onion, chopped
- 1 cup fresh orange juice
- 1 Meyer lemon – or any lemon, juiced and zested
- 1 large clove garlic, peeled and thinly sliced
- 1 tablespoon pomegranate molasses
- 1 tablespoon mustard seed
- 1 teaspoon grated ginger root
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
Instructions
- Using a large, heavy-bottomed pot, such as a Dutch oven, combine the honey and vinegar. Over medium heat, stir until the mixture comes to a boil.
- Add all remaining ingredients. Stir to mix well, bring chutney back to a boil, then reduce heat to simmer.
- Cook over low heat, uncovered, for 2 hours, stirring occasionally.
- Ladle into sterile jars, and can in a water-bath according to safe canning procedures. Alternatively, chutney can be stored in fridge in covered containers, for up to a month.
Nutrition
Liz Schmitt’s cooking changed dramatically following her husband’s heart attack in 2011. Now thirty-five pounds lighter, she adheres to a low-salt diet, avoids “white” foods and treasures every day with her now heart-healthy husband. She shares her recipes on her blog, Liz the Chef, and you can also find her on Facebook and Twitter.
Lisa, I will give you a jar or 2 –
I can only imagine how wonderful your house must smell after simmering this chutney for a few hours! I like that you can simply can and fridge – true canning is something I have yet to try. I want to make this for Thanksgiving
Beth, how incredible that you posted a “real” and “unprocessed” recipe for my beloved pomegranate molasses! Thanks, my friend –
What scrumptious flavors! I love making jam so I am just going to have to give this a try! Thanks for the shout out to my post on pom molasses. What a great add for this recipe!
I will look forward to trying your version, Pam –
I made something very close to this (though heavier on the ginger and without the other spices) with one cup of cider vinegar for 3.5 lbs of apples and pears and no sugar or honey at all. It tastes plenty sweet enough–even my husband will eat it. A cup of cider vinegar for about three pints should be plenty of acid for boiling water bath canning. My recipe is here: http://deeplanguage.blogspot.com/2013/09/paleo-chutney.html