Fig and apple chutney

4 cups

Ingredients

Quantity Ingredient
6 Dried mission figs
Thinly sliced
2 tablespoons Sugar
1 cup Ruby port
½ cup Red wine vinegar
2 teaspoons Mustard seeds
½ teaspoon Ground cinnamon
½ teaspoon Ground allspice
2 Cloves
¼ teaspoon Cayenne pepper
¼ teaspoon Salt
1 medium Red onion(s)
Finely chopped
2½ pounds Tart green apples
Such as Granny Smith
Peeled, cored
Cut in 1/2\" pieces
1 teaspoon Orange zest
Finely grated
1 teaspoon Lemon zest
Finely grated
1 teaspoon 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

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