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Fig Chutney
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Chutney has its origins in the Indian subcontinent and can be made of fruit, vegetables or both. This delightful variation calls for fresh figs which in California are in season twice a year: June and August to October. Gourmet shops sometimes have them in glass jars ready to use.

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Makes 6-8 servings


  • ½ lb of whole fresh figs (approximately 8) rinsed, stemmed and halved
  • 4 teaspoons of white wine
  • 4 teaspoons of sherry vinegar
  • 1 small cinnamon stick
  • 1 whole head of clove
  • ½ teaspoon of cayenne pepper
  • 2 teaspoons of honey
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt


In a sauce pan bring all ingredients to a boil. Then reduce heat and simmer uncovered for about 30 minutes stirring occasionally until jam like and figs have broken down. Taste for seasoning and remove cinnamon and clove. Let it cool a little. Put chutney into a masonry jar and seal. Refrigerate up to three months.

Last modified on May 16, 2017

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