Spiked with ginger, cardamom, and a touch of chile pepper, this chutney is bold and exotic. Dried figs and a dash of Cointreau add to the chutney’s lusciousness. I paired this fig chutney with lamb meatballs. It is also great to serve with a cheese board or with cheddar cheese on toast — yum!
Makes about 2 cups
1/3 cup Raimondo Winery Arbequina Olive Oil
1/3 cup Raimondo Winery Fig Date Balsamic Vinegar
12 fresh figs, halved
2 tablespoons Cointreau
1/4 cup brown sugar
1/2 vanilla bean, split
1 teaspoon ginger, grated with a microplane
1/2 teaspoon ground cardamom
1/8 teaspoon dried chile pepper flakes, or to taste
Zest of one orange
Pinch of salt
1/2 cup orange marmalade
Combine all ingredients in a saucepan. Cook on low heat until thickened. Remove vanilla bean before serving.
Enjoy on everything from toast to pork chops!
Recommended Wine Pairing: