Fig Chutney
(Try this with your Thanksgiving Turkey for a new taste treat)
 
2 apples, peeled and diced
1 medium onion, diced
5 cups fresh figs, unpeeled and diced (can substitute fig preserves and reduce brown sugar by half)
1 cup raisins
1 garlic clove, minced
¼ cup crystallized ginger, finely chopped
4 tbs. Santa Cruz Red Chili Paste
1 tsp. salt
1 tbs. mustard seeds
3 cups cinder vinegar
3 cups brown sugar

Put all the above ingredients into a pot and bring to a boil.  Reduce heat and simmer uncovered for an hour, stirring occasionally, until thick and darkly colored.  Great with roasted game, curry, and roast turkey.

 

Makes about 6 cups of chutney