Figs are one of the most lucious fruits, both fresh and dried, and they work well as accompaniments to savory dishes. The calimyrna variety are large, light in color and incredibly sweet, and this recipe enhances their natural texture and flavor with spices, scallions and vinegar for a balance of sweet, sour and spicy. Serve this chutney on its own with crackers or pita or add to meat, poultry or vegetable dishes.
Makes about 1 cup
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 T. oil
- ¼ t. coriander
- ¼ t. cumin
- ¼ cardamom
- ½ t. cayenne pepper
- ½ t. cinnamon
- 1½ cups diced dried calimyrna figs, stems removed
- ¼ cup dried currants or raisins
- ¼ cup diced scallions
- 1/3 cup apple cider vinegar
- ¾ cups honey
- ½ t. salt, plus more to taste
Preparation:
1. Heat oil in a small saucepan over medium-low heat.
2. Add remaining ingredients and, stirring often, let simmer until cooked down to a thick a syrup, about 10-15 minutes.
3. Serve with crackers or pita as an appetizer, or with meat, poultry or vegetable entrees.
