Ingredients
- 5 ounces dried Black Mission figs, quartered (3/4 cup)
- 5 ounces dried Calimyrna figs, quartered (3/4 cup)
- 4 tablespoons unsalted butter
- 2 cups ruby or tawny port
- 1/2 cup water
- 2 strips lemon zest
- 2 dried bay leaves
- 1 cinnamon stick
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Combine figs, butter, port, water, lemon zest, bay leaves, cinnamon, sugar, salt, and pepper in a saucepan.
Bring to a boil, then reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 40 minutes.
Discard bay leaves and cinnamon stick, or reserve for garnish. (Chutney can be refrigerated in an airtight container for up to a week; bring to room temperature, or reheat in a pan over low heat, adding water as needed.)
Read more at Marthastewart.com: Roasted Pork Tenderloin with Fig Chutney - Martha Stewart Recipes
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