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    You are in: Home / Recipes / Fresh Fig and Ginger Chutney from the Auberge Recipe
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    Fresh Fig and Ginger Chutney from the Auberge

    Average Rating:

    3 Total Reviews

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    • on August 02, 2010

      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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    • on February 01, 2010

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

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    • on September 25, 2009

      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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    Nutritional Facts for Fresh Fig and Ginger Chutney from the Auberge

    Serving Size: 1 (3675 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 949.7
     
    Calories from Fat 13
    42%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 958.0 mg
    39%
    Total Carbohydrate 237.4 g
    79%
    Dietary Fiber 15.5 g
    62%
    Sugars 211.4 g
    845%
    Protein 4.8 g
    9%

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