Fig and Ginger Chutney - Just Fruit Recipes

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Fig and Ginger Chutney

1/3 cup red wine vinegar
1/4 cup honey
2 teaspoons slivered crystallized ginger
10 ounces fresh figs -- trimmed and quartered (about 2 cups)
1/2 teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar

Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled.

(serving size: 1 tablespoon).

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