Apple & Fig Chutney
There are so many different ways in which this condiment could be used it is incredible how many options one dish opens up.
Servings: 8 cups
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
Calories: 630kcal | Carbohydrates: 162g | Protein: 4g | Fat: 1g | Sodium: 18mg | Potassium: 858mg | Fiber: 10g | Sugar: 141g | Vitamin A: 150IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 2.5mg