- 1 TBS vegetable oil
- 1 LG red onion (peeled and finely diced)
- ½ inch (2cm) piece of fresh ginger (peeled and minced)
- ⅔ C (120g) packed light or dark brown sugar
- ½ C (125ml) apple cider vinegar
- Juice and zest of one lemon
- ¾ C (100g) raisins and diced dried fruits (any mix)
- 1½ TSP mustard seeds
- 1 SM cinnamon stick
- ¼ TSP ground allspice
- ¼ TSP salt
- ⅛ TSP ground cloves
- Pinch red pepper powder
- 1 LB (450g) fresh figs (stemmed and diced)
- In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
- Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
- Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.
NOTE: Feel free to play around with the spices in this chutney. You can use all raisins, or swap
out some dried cranberries, diced apricots, or other dried fruits.
Yields 2 pint jars.