• 1/2 large Bermuda onion, coarsely chopped
  • 4 Tbsp. coarsely chopped gingerroot
  • 2 red serrano, jalapeno, or other hot chiles, seeded and coarsely chopped
  • 2 tsp. grated lemon zest
  • 1/2 cup golden raisins
  • 2/3 cup white wine vinegar
  • 2/3 cup firmly packed dark brown sugar
  • 2 tsp. ground cardamom
  • 1/2 tsp. ground cayenne pepper
  • 4 fresh figs, peeled and cut in 1/4-inch dice


Combine the onion, ginger, and chiles in food processor until the consistancy of rice. Spoon mixture into a deep skillet and add lemon zest, raisins, vinegar, brown sugar, and spices. Cook over low heat for 1 to 2 minutes. Add figs and bring to slow boil, stir often until juices thicken. remove from
heat and allow to cool. Refrigerate before serving.

Makes one cup

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Gingered Fig Chutney