Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Fig and Raisin Chutney
Fig and Raisin Chutney Recipe
Fig and Raisin Chutney
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.
Ingredients
- 2 tsp (10 mL) vegetable oil
- 1/4 cup (60 mL) minced shallots
- 1-1/2 tsp (7 mL) yellow mustard seeds
- 1/4 tsp (1 mL) pepper
- Pinch cayenne pepper
- 1 cup (250 mL) dried Calimyrna or other light-colour figs, quartered
- 1 cup (250 mL) golden raisins
- 1 cup (250 mL) dry white wine
- 1/2 cup (125 mL) packed brown sugar
- 2 tbsp (30 mL) sherry vinegar or white wine vinegar
- 1/4 tsp (1 mL) salt
Preparation
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.
- Serving(s)
- 2 cups (500 mL)
| Per 1 tbsp (15 mL): about | |
|---|---|
| Calories | 47 |
| Carbohydrate | 11 g |
| Fibre | 1 g |
| Sodium | 21 mg |
| Calcium | 1 % RDI |
| Iron | 2 % RDI |
| Vitamin C | 2 % RDI |
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Source
Homemakers Magazine: April 2005
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