Fig And Apple Chutney Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
6: Dried mission figs,
1 medium: Red onion, s
Thinly sliced,
Finely chopped,
2 tbsp: Sugar,
2 1/2 lbs: Tart green apples,
1 cup: Ruby port,
Such as Granny Smith,
1/2 cup: Red wine vinegar,
Peeled, cored
2 tsp: Mustard seeds,
Cut in 1/2" pieces,
1/2 tsp: Ground cinnamon,
1 tsp: Orange zest,
1/2 tsp: Ground allspice,
Finely grated,
2 Cloves: ,
1 tsp: Lemon zest,
1/4 tsp: Cayenne pepper,
Finely grated,
1/4 tsp: Salt,
1 tsp: Lemon juice,
Directions:
1. In a nonreactive medium saucepan, combine the figs, sugar, port,
vinegar, mustard seeds, cinnamon, allspice, cloves, cayenne pepper and
salt. Bring to a boil over high heat, then lower the heat to moderate
and simmer, stirring occasionally, until the figs are soft, 10-15
min. Add the onion and cook until tender, about 10 min longer.
2. Stir in the apples and simmer over moderate heat, stirring often,
until the chutney is thick and chunky, about 30 min. Stir in the
zests and lemon juice and cook for 2 min more. Transfer to a bowl and
let cool.
Can be refrigerated for up to 3 days. Return to room temperature
before serving.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
vinegar, mustard seeds, cinnamon, allspice, cloves, cayenne pepper and
salt. Bring to a boil over high heat, then lower the heat to moderate
and simmer, stirring occasionally, until the figs are soft, 10-15
min. Add the onion and cook until tender, about 10 min longer.
2. Stir in the apples and simmer over moderate heat, stirring often,
until the chutney is thick and chunky, about 30 min. Stir in the
zests and lemon juice and cook for 2 min more. Transfer to a bowl and
let cool.
Can be refrigerated for up to 3 days. Return to room temperature
before serving.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp