Fig and Pistachio Chutney

Dips and Spreads.

Fig and Pistachio Chutney


Quantity Ingredients
3 cups water
1 3/4 cups dried figs, chopped
1/3 cup cider vinegar
2 tablespoons chopped peeled fresh ginger
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon crushed red pepper
1/4 teaspoon black peppercorns
2 (2-inch) orange rind strips
1/4 cup chopped unsalted pistachios


Combine first 11 ingredients in a medium saucepan over medium heat. Bring mixture to a simmer; cover, reduce heat, and simmer 30 minutes. Uncover and simmer an additional 30 minutes or until fruit is tender and liquid is slightly syrupy, stirring occasionally. Discard orange rind; cool. Stir in pistachios.

Yield:  6 servings (serving size: 1/4 cup)

CALORIES 165 (17% from fat); FAT 3.1g (sat 0.4g,mono 1.9g,poly 0.6g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 68mg; CARBOHYDRATE 35.9g; SODIUM 106mg; PROTEIN 2.4g; FIBER 4.4g