↞ recipe box start page
Prep Time: Cook Time: Total Time:
Recipe Source: cdkitchen.com
view more member recipes
Fig-and-Ginger Chutney
Category: Figs
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 1.5 cups
Ready in: < 30 minutes
- 1/3 cup raisins
- 1/3 cup red wine vinegar
- 1/4 cup honey
- 2 teaspoons slivered crystallized ginger
- 2 cups fresh figs, trimmed and quartered
- 1/2 teaspoon mustard seeds
- 3 whole cloves
- 1 teaspoon balsamic vinegar
Combine first 4 ingredients in non-aluminum saucepan and bring to a boil. Reduce heat and simmer for 5 minutes or until syrupy. Add figs, mustard seeds and cloves. Cover, reduce heat and simmer for 10 minutes or until figs are just tender. Remove from heat, discard cloves and add balsamic vinegar. Serve warm, at room temperature or chilled. Serve with grilled meats, especially pork, or curried dishes. Store in airtight container in refrigerator for up to 2 weeks.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken With Cherry-ginger Chutney
by ICOOK2
Ingredients 4 medium skinless, boneless chicken breast halves, each cut into 4 pieces 1/2 tsp. ground ginger 1 Tbsp. olive oil 1/2 cup dried tart red cherries 1 large apple, thinly
by ICOOK2
Ingredients 4 medium skinless, boneless chicken breast halves, each cut into 4 pieces 1/2 tsp. ground ginger 1 Tbsp. olive oil 1/2 cup dried tart red cherries 1 large apple, thinly
Cranberry, Ginger And Orange Chutney
by ICOOK2
Ingredients 2 large navel oranges 2 pounds fresh cranberries 1/2 cup water 2 tablespoons balsamic vinegar 3/4 cup granulated sugar 3/4 cup light brown sugar 1/4 cup minced fresh ginger
by ICOOK2
Ingredients 2 large navel oranges 2 pounds fresh cranberries 1/2 cup water 2 tablespoons balsamic vinegar 3/4 cup granulated sugar 3/4 cup light brown sugar 1/4 cup minced fresh ginger
Asian Meatballs With Tomato-ginger Chutney
by sgre52160
For the Meatballs: 3 large shallots, minced 1 cup chopped fresh cilantro, plus 1/4 cup 1 1/2 cups fresh bread crumbs 1/2 cup dried bread crumbs 3 large eggs, beaten 2 tbsp roasted red chili past
by sgre52160
For the Meatballs: 3 large shallots, minced 1 cup chopped fresh cilantro, plus 1/4 cup 1 1/2 cups fresh bread crumbs 1/2 cup dried bread crumbs 3 large eggs, beaten 2 tbsp roasted red chili past
Pork Tenderloin With Cranberry Ginger Chutney Sunset 44 Bistro
by suemunzlinger
Yield:> 6 servings pork; 5 cups chutney For chutney: 2 (12-ounce) bags fresh cranberries> 1 pound (3 cups lightly packed) brown sugar> 1 1/2 cups currants> 1 cup dried apricots, quarter
by suemunzlinger
Yield:> 6 servings pork; 5 cups chutney For chutney: 2 (12-ounce) bags fresh cranberries> 1 pound (3 cups lightly packed) brown sugar> 1 1/2 cups currants> 1 cup dried apricots, quarter
view more member recipes
related CDKitchen recipes
Cumin Lamb Chops With Pear Chutney
Bacon Wrapped Devils on Horseback With Hot Mango Chutney
Asian Grilled Pork Tenderloins With Pineapple Chutney
Craisin Cream Cheese Spread
Barbecued Chicken Breasts With Mango Chutney
Buchel's Coconut Fried Shrimp With Sweet Potato Puree and Mango Chutney Sauce
Cherry Chutney
Cheddar Cheese Chutney Crab Dip
Blueberry Chutney
Apple Salad Julienne