Fig Chutney

P. Allen Smith's Fig Chutney

• 2 1/2 cups red wine vinegar
• 1/2 pound light brown sugar
• 1 ½ cup diced white onion
• 1 1/2 teaspoons yellow mustard seeds
• Zest of one lemon
• 1/2 cinnamon stick
• 1 3/4 teaspoons salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 1/4 pounds firm, slightly ripe fresh figs, rinsed, stems removed and sliced

In a large saucepan combine the vinegar, sugar, onion, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and clove and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a fairly thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 15 minutes.  The mixture will be quite thick.  
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be stored in the refrigerator in an airtight container for up to 3 weeks. It is great served with bree cheese or as an accompaniment to roast pork or poultry. 

For more information on the Tale of Two Farms or the organizations proceeds benefit click on the links below.

Tale of Two Farms: www.pallensmith.com/events/tale-of-two-farms-pumpkin-fest
Heritage Poultry Conservancy: www.heritagepoultry.org
Oxford American: www.oxfordamerican.org