A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift.
Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats
Ingredients: [‘whole allspice’, ‘whole black peppercorn’, ‘cardamom seed’, ‘apple cider vinegar’, ‘white balsamic vinegar’, ‘fresh figs’, ‘sweet onion’, ‘red bell pepper’, ‘chili’, ‘green mango’, ‘apple’, ‘raisins’, ‘light brown sugar’, ‘crystallized ginger’, ‘orange zest’, ‘cinnamon sticks’, ‘yellow mustard seeds’, ‘salt’]
Quantity of Ingredients: [“2 teaspoons whole allspice”,”1 teaspoon whole black peppercorn”,”1 teaspoon black cardamom seed”,”4 cups apple cider vinegar”,”1 cup white balsamic vinegar”,”2 lbs fresh figs (firm between green and ripe, stems removed and chopped in 8ths)”,”1 sweet onion, finely chopped (Walla Walla or equivalent)”,”1 red bell pepper, diced “,”4 chili, diced “,”1 firm green mango, seeded and cubed “,”1 apple, cored removed and diced “,”1 cup raisins”,”1 lb light brown sugar”,”2 1/2 ounces crystallized ginger, chopped finely “,”3 tablespoons orange zest”,”2 cinnamon sticks”,”1 teaspoon dark n yellow mustard seeds”,”2 teaspoons salt”]
Number of Servings: 1
Steps: [‘Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.’, ‘Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.’, ‘Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.’, ‘Seal with lids and set the jars in a pot of hot water bath for 20 minutes.’, ‘Label and store in a cool dark place for 3 weeks at least for flavors to develop.’, ‘Makes 8-9 1/2 pint jars.’]