"This chutney is a tasty accompaniment to any curried dish."
~Jeanne Jones, Canyon Ranch Cooking
Try this condiment with creamy chicken curry. It is a very nice alternative to mango chutney which, by the way, I love to put as a base for a pizza covered with shrimp (the subject of a future blog post)! I wonder what the apple and fig chutney would taste like on a pizza the features prosciutto? There is only one way to find out... and that's to try it. Stay tuned.
This recipe hails from Canyon Ranch Cooking by Jeanne Jones (Harper Collins, 1998).
Apple and Fig Chutney
4 cups chopped unsulfured dried apples
1 cup finely chopped dried figs
1 cup raisins, finely chopped
1 medium onion, finely chopped
2 cups granulated sugar
1-1/4 tsps ground ginger
1/4 cup pickling spice, tied in a cheesecloth bag
2 cups filtered water
2 cups apple cider vinegar (we prefer Bragg Organic Raw and Unfiltered)
|Pickling spice ready to be secured into a packet tied with twine.
1. Combine all the ingredients in a large, non-aluminum saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, for 2 hours.
2. Let cool to room temperature. Remove and discard the cheesecloth bag containing the pickling spice. Store the chutney in a tightly covered container in the refrigerator where it will keep for months. Yield: 4-3/4 cups.