Fig Chutney

Recipe by Denise Mickel Russell

If it is summer time, then yummy figs are in season! If you grow figs in your yard, this is another great way to enjoy your fresh figs. Keep in mind that substitutions are OK in this recipe. Other dried fruits can be used instead of the figs or instead of the apple. Use your imagination! This chutney tastes so good on a fresh baked slice of sour dough bread! 

Figs are very popular in Lebanon where many varieties are grown.

Ingredients

  • ½ cup brown sugar unpacked
  • ½ cup apple cider vinegar
  • 2 cups figs fresh, frozen or dried, stems removed and quartered
  •  cup apple diced or dried apricots diced
  • ½ cup white onion chopped
  •  cup raisins
  •  tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
  • a dash of cinnamon

Directions

    1. Soak raisins in a bowl of hot water for 10 minutes.
    2. In a saucepan, melt the brown sugar with the vinegar. Add the quartered figs, diced apple, onion, raisins (drained), salt, ginger, clove, nutmeg and cinnamon.
    3. Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.
    4. Put the chutney into a jar and store it in the refrigerator.

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