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Fig Chutney<\/p>\nFig Chutney<\/p>\n
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Yields approximately 3 C.<\/p>\n
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1 T. olive oil<\/p>\n
1\/2 cup onion, diced small<\/p>\n
1\/4 cup red wine<\/p>\n
1\/4 cup balsamic vinegar<\/p>\n
1\/4 cup sugar<\/p>\n
2 C. fresh figs, roughly chopped<\/p>\n
1 sprig fresh thyme, leaves picked off stems<\/p>\n
Water to cover<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
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Heat olive oil in a saut\u00e9 pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20 minutes. Fold in thyme leaves about 2 minutes before finished cooking. Cool. Process in food processor until smooth. Adjust with balsamic vinegar, salt, pepper, and water if needed. Store in refrigerator, but let stand at room temperature 15 minutes before serving. Will keep for 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fig Chutney Yields approximately 3 C. 1 T. olive oil 1\/2 cup onion, diced small 1\/4 cup red wine 1\/4 cup balsamic vinegar 1\/4 cup sugar 2 C. fresh figs, roughly chopped 1 sprig fresh thyme, leaves picked off stems Water to cover Salt Pepper Heat olive oil in a saut\u00e9 pan and add the sliced onion, sweating them until softened. Deglaze with red wine, then add balsamic vinegar, sugar, and figs. Simmer until thickened, about 20…<\/p>\n