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What good fortune I had coming home from an unusually long work day, looking for a condiment/vegetable for my left over pork chop and finding an unopened jar of this in the fridge (with the recipe number as part of the label...). I have no idea who made it for us, but the rest of the jar is unlikely to last the 2 weeks dw is away.
The jam was rich, complex, and more fruity than sweet. The figs held onto a nice texture. I wanted more heat and I thought the ginger flavor was a little too mild, but I like spicier foods.

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Tannic August 02, 2010

Wonderful chutney. I only had enough for 1 jar but it is wonderful. Won't last long around here.

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adopt a greyhound February 01, 2010

Lots of flavor here! I did add 1 cup brown sugar. Used a mix of dried fruits for that is what I had on hand. A mix of red and yellow onions. Red, plum, and white balsamic vinegars was used all above 5 percent acidity. This is a wonderful treat on the cheese tray. Went excellent with Sopressata. Cut the fat in the sliced meat. Served with a bottle of red Malbec blend which had the same a complex flavors of the chutney. Merci!

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Rita~ September 25, 2009
Fresh Fig and Ginger Chutney from the Auberge