How To Make Sticky Fig & Port Chutney
Love Indian food? We can’t blame you! If you haven’t yet, you might want to trade in your regular condiments and try making your own chutney at home. After all, this savory and often spicy South Asian food item can instantly make all kinds of dishes from Indian cuisine a whole lot better. Use it as a dipping sauce for freshly-made naan bread, as a toast spread, or pair it with curries. So if you’re interested, you’ll have lots of fun playing around with these chutney recipes.
Serves:
Ingredients
- 250g fresh figs, chopped
- 1 cup port wine
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup red onion, chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
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In a saucepan, combine the figs, port wine, brown sugar, apple cider vinegar, red onion, cinnamon, nutmeg, ginger, and salt.
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Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
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Remove from heat and let cool slightly.
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Transfer the chutney to a blender or food processor and blend until desired consistency is reached.
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Pour the chutney into sterilized jars and let cool completely before sealing.
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Store in the refrigerator for up to 2 weeks.
Nutrition
- Calories : 130kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 150mg
- Total Carbohydrates : 34g
- Dietary Fiber : 3g
- Sugar : 30g
- Protein : 1g
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