Works well with Splenda, use 1/2 cup. Next time I'll try it with none.
* Exported from MasterCook *
Apple Fig Chutney
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups dried figs
1 cup raisins
2 cups hot apple cider
1 large apple -- or pear, cored and finely chopped
2 tablespoons fresh lemon juice
6 cloves
6 allspice berries
6 blades of mace -- or 1/4 teaspoon freshly grated nutmeg
1 cinnamon stick
1/2 teaspoon grated lemon zest
1 cup brown sugar
1 cup cider vinegar
2 tablespoons finely chopped candied ginger
1 garlic clove -- minced
1 tablespoon chili powder
salt and freshly ground black pepper
1 pinch cayenne
Plump the figs and raisins in the cider for 15 minutes. Toss the apple
with the lemon juice to prevent browning. Tie the cloves, allspice
berries, mace, cinnamon stick, and lemon zest in a square of cheesecloth
or aluminum foil perforated with a fork.
Combine the figs, raisins, apple, bag of spices, brown sugar, vinegar,
ginger, garlic, chili powder, salt, black pepper, an cayenne in a large
nonreactive saucepan. Bring to a boil, reduce the heat, and simmer the
chutney, covered, for 30 minutes. Uncover the pot and continue simmering
for 30 minutes or until thick and richly flavored. (If the chutney becomes
too dry, add a little more cider.)
Correct the seasoning, adding brown sugar, vinegar, or cayenne to taste:
The chutney should be highly seasoned. Transfer the chutney to sterile
canning jars. Invert the jars for 10 minutes, then reinvert and let cool.
The chutney will keep for several months, unopened, in a cool, dark place.
Refrigerate it, once it is opened.
Makes 4 cups (64 one-tablespoon servings).
AuthorNote: Chutneys are a great way to spice up bland low-fat foods, like
grains, beans and tofu. The spices can be tied in a cheesecloth or wrapped
in a piece of foil, which you then perforate with a fork.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 49 Calories; trace Fat (7.9%
calories from fat); trace Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 2058 0 0 0 0 854 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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