Gingered Fig and Mango Chutney With a Bite

A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats

• Ready In: 1 hr 50 mins
• Yields: 8 1/2 cups

Ingredients

• 2  teaspoons whole allspice
• 1  teaspoon whole black peppercorn
• 1  teaspoon  black cardamom seed
• 4  cups apple cider vinegar
• 1  cup  white balsamic vinegar
• 2  lbs fresh figs (firm between green and ripe, stems removed and chopped in 8ths)
• 1  sweet onion, finely chopped (Walla Walla or equivalent)
• 1  red bell pepper, diced
• 4  chili, diced
• 1  firm green mango, seeded and cubed
• 1  apple, cored removed and diced
• 1  cup raisins
• 1  lb light brown sugar
• 2 1⁄2 ounces crystallized ginger, chopped finely
• 3  tablespoons orange zest
• 2  cinnamon sticks
• 1  teaspoon  dark n yellow mustard seeds
• 2  teaspoons salt

Directions

1. Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
2. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
3. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
4. Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
5. Label and store in a cool dark place for 3 weeks at least for flavors to develop.
6. Makes 8-9 1/2 pint jars.