Dried Fig Chutney

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



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