Gingered Fig and Mango Chutney With a Bite

Name: Gingered Fig and Mango Chutney With a Bite
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 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

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Recipe by Rita1652

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: 1hr 50mins

YIELD: 8 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
Label and store in a cool dark place for 3 weeks at least for flavors to develop.
Makes 8-9 1/2 pint jars.

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