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Fresh Fig Chutney Recipe

Fresh Fig Up-Side Down

Cake with Hazelnut Ice
Cream

Fresh Fig Chutney

Recipe courtesy Emeril Lagasse, 2003
Show: The Essence of Emeril Episode: Mustard
Recipe categories: Fig more

Recipe

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By: Emeril Lagasse

Ratings & Reviews (16)

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Read 16 Reviews

Total Time:
Prep

15 min

Inactive
Photo: Fresh Fig Chutney
Recipe

3 hr 0 min
2 hr 0 min

Cook

45 min

Yield:

about 2 1/2 pints

Level:

Easy

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Ingredients

Print Recipe

2 1/2 cups red wine vinegar

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1/2 pound light brown sugar

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Hosted by: Ted Allen

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1 onion, chopped
1/4 cup chopped fresh ginger

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1 1/2 teaspoons yellow mustard seeds

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1/4 lemon, zested

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1/4 teaspoon ground allspice

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1/2 cinnamon stick

1 3/4 teaspoons salt

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1/8 teaspoon ground cloves

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1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems

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removed and halved

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Zucchini Parmesan Crisps

Directions

182 Reviews

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon

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3.4k

stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is
thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very

Peach Cobbler

soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30

1610 Reviews

minutes.

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1.1k

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving.
Basil Pesto

The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight
container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-

106 Reviews
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water bath according to manufacturer's directions.)

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Read all 16 reviews

Beltri ajtk

By elaineshfarm
Flag

on February 01, 2013

I have made this chutney for the past 2years to great delight
to my friends and family. This year I entered it in our local
show and won CHAMPION CHUTNEY..... so now we can say
what we all know is that is a award winning chutney.
0 people found this review Helpful.
Was this review helpful to you? Yes | No
By mcdaddy52
Flag

on August 14, 2012

I made this, carefully measured with figs from my own tree. I

would give it 4 or five stars, except it clearly says it makes 21/2 pints, and there is no way that is correct. 2-1/2 cups is
accurate, but that is it. There is no way I cooked away half the
recipe beyond the instructions. It is delicious, the right
consistency, and I will make it again.
0 people found this review Helpful.
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By jamw_8909397
Flag

Tyler, TX
on July 19, 2012

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This is delicious and simple enough to make! I did make a

couple of additions to this recipe. I added 1/2 Cup of Golden
Raisins about the last 15 minutes of cooking, and when I
removed the pan from the heat, I added an 8 oz. package of
coarsely chopped toasted Macadamia nuts. YUMMY spread
over Cream Cheese on a Ritz Cracker. Could also use

Egyszertl a luxus kategriig.

Nlunk megtallod, amit keresel!
www.ajtohaz.hu

toasted Almonds!
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Read all 16 reviews

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