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Serving(s) |
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2 cups (500 mL) |
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| General Category : Pickles-Salsa-Relishes |
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| Food Group : Vegetables, Fruits |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Easter |
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| It's a Southern tradition to serve many condiments with ham. They usually involve a sweet-and-sour element, such as this chutney, which is naturally sweetened by the dry fruit. |
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Ingredients
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2 tsp (10 mL) vegetable oil |
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1/4 cup (60 mL) minced shallots |
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1-1/2 tsp (7 mL) yellow mustard seeds |
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1/4 tsp (1 mL) pepper |
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Pinch cayenne pepper |
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1 cup (250 mL) dried Calimyrna or other light-colour figs, quartered |
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1 cup (250 mL) golden raisins |
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1 cup (250 mL) dry white wine |
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1/2 cup (125 mL) packed brown sugar |
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2 tbsp (30 mL) sherry vinegar or white wine vinegar |
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1/4 tsp (1 mL) salt |
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Preparation
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In small saucepan, heat oil over medium-high heat; sauté shallots until golden, 2 to 3 minutes. Add mustard seeds, pepper and cayenne; fry until seeds begin to pop, about 10 seconds. Add figs and raisins, stirring to mix well. Mix in wine, sugar, vinegar and salt. Bring to boil; reduce heat to low and simmer, stirring occasionally, until liquid is absorbed, about 35 minutes. Let cool.
Makes 2 cups (500 mL).
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Nutritional information
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Per 1 tbsp (15 mL): about 47 cal, 0 g pro, 0 g total fat (0 g sat. fat), 11 g carb, 1 g fibre, 0 mg chol, 21 mg sodium. % RDI: 1% calcium, 2% iron, 2% vit C.
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Source
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Homemakers Magazine: April 2005
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