Ingredients
1 1/2 cups dried figs
brandy to cover
1/2 cup demerara sugar
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 peach, peeled and chopped
1/2 cup white onion, chopped
1/2 cup craisins
1/2 inch fresh ginger, chopped into tiny cubes
1/4 cup candied ginger, chopped
1/3 teaspoon of salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Preparation
Put figs in a wide bottom bowl, add brandy to just about cover them. Set aside for at least 10 minutes. Put sugar and vinegars in a saucepan and heat on medium, stirring often, until sugar completely dissolves. Pour brandy off the figs (fig flavored brandy can be used in something else), and add figs to vinegar mixture. Add the rest of the ingredients, bring to a boil, then reduce heat to low and simmer until chutney reaches desired consistency, about 1 hour. Can or store in refrigerator.
