Reviews
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
Back to Peppery Fig Chutney
All Reviews for Peppery Fig Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Peppery Fig Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Ingredients
Ingredient Checklist
2 teaspoons whole black peppercorns
1 pound dried figs, stems trimmed, cut into eighths
2 cups roughly chopped shallots
2 cups dry red wine
1 cup red-wine vinegar
6 sprigs fresh thyme
1 teaspoon salt
3/4 cup sugar
2 pounds very ripe fresh figs, stems removed, cut into 1/2-inch chunks
Cook's Notes
We used Calimyrna figs for this chutney, but the Black Mission variety can also be used.
Gallery
Peppery Fig Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Gallery
Peppery Fig Chutney
Peppery Fig Chutney
Peppery Fig Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Recipe Summary
Yield: Makes 6 half-pint jars
Yield: Makes 6 half-pint jars
Makes 6 half-pint jars
Ingredients
Ingredients
- 2 teaspoons whole black peppercorns
- 1 pound dried figs, stems trimmed, cut into eighths
- 2 cups roughly chopped shallots
- 2 cups dry red wine
- 1 cup red-wine vinegar
- 6 sprigs fresh thyme
- 1 teaspoon salt
- 3/4 cup sugar
- 2 pounds very ripe fresh figs, stems removed, cut into 1/2-inch chunks
Directions
Place peppercorns on a cutting board. Using the bottom of a small saucepan, crack peppercorns. Tie the thyme in a bundle with kitchen twine. Place peppercorns, dried figs, shallots, red wine, red-wine vinegar, thyme bundle, salt, and sugar in a medium saucepan. Set over medium-high heat, and bring to a boil.
Reduce the heat to medium low, and simmer until figs are soft and the liquid has thickened, about 45 minutes.
Remove and discard the thyme bundle. Stir in fresh figs. Cook, stirring frequently, until figs break down, 10 to 15 minutes. Remove the pan from heat.
Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.
Cook's Notes
We used Calimyrna figs for this chutney, but the Black Mission variety can also be used.
Cook’s Notes
We used Calimyrna figs for this chutney, but the Black Mission variety can also be used.
Reviews
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
0
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Peppery Fig Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppery Fig Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
