Dried Fig Chutney
½ pound dried figs (14 figs, two cups chopped)
2 cups water
½ onion, chopped (about 1 cup)
½ cup raisins
1 clove garlic, minced (1 tsp)
½ cup apple cider vinegar
¼ tsp salt
½ tsp allspice
½ tsp coriander
½ tsp cinnamon
½ tsp dried ginger
½ tsp chili powder
½ cup brown sugar
Remove any hard stems from figs and roughly chop. Place in a medium saucepan with water. Cover and bring to boil.
Remove from heat and allow to sit for 15-20 or until tender. Drain and return to the pan.
Add onion, raisins, garlic, vinegar and spices to the pan. Bring to boil.
Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.
Add brown sugar, turn heat to medium high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.
Serving: 2 tbsp, 60 calories per serving