U.O. Day 6 or Stone Fruit and Fig Chutney

chutney

Stone Fruit and Fig Chutney… yummy… sweet and savory

Unprocessed October Day 6′s menu is not very exciting, or for that matter very nutritious. I just didn’t really feel like eating.
breakfast: coffee and a slice or toast (homemade bread) with natural peanut butter
lunch: leftover risotto
dinner: a slice of toast and a glass of wine

So, to make up for it, I’ll post a recipe I recently made for Stone Fruit and Fig Chutney. Sweet and savory … yummy! As a word of caution to anyone who may want to can (preserve) this, it doesn’t have vinegar in it (I don’t care too much for vinegar), so it may not preserve well. I would do a little research before I tried to can it.

Stone Fruits

Stone fruits (peaches, plums, nectarines, apricots) are also in season. Pies and cobblers come to mind, but also try peach roasted chicken or plum jams.

Stone Fruit and Fig Chutney
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1579 calories
387 g
0 g
8 g
15 g
1 g
1103 g
1861 g
235 g
0 g
6 g
Nutrition Facts
Serving Size
1103g
Amount Per Serving
Calories 1579
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 1861mg
78%
Total Carbohydrates 387g
129%
Dietary Fiber 23g
94%
Sugars 235g
Protein 15g
Vitamin A
60%
Vitamin C
1098%
Calcium
41%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups stone fruits (peaches, plums, apricots, or nectarines), diced
  2. 3/4 cup packed brown sugar
  3. 3/4 cup fresh orange juice
  4. 2 tablespoons fresh lemon juice
  5. 2 Anaheim chiles, finely chopped
  6. 1 teaspoon cumin
  7. 3/4 teaspoon kosher salt
  8. 1/2 teaspoon ground cinnamon
  9. 1 teaspoon olive oil
  10. 1 teaspoon mustard seeds
  11. 3/4 cup figs, quartered
Instructions
  1. Combine the first eight ingredients (stone fruits through cinnamon).
  2. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds and cook about 1 minute, covered (keeping the pan covered keeps the seeds from popping out). Add stone fruit mixture and bring to a boil. Reduce heat, and simmer about 10 minutes until mixture thickens. Stir in figs and cook an additional 5 to 10 minutes. Remove from heat and allow to cool.
Notes
  1. Serve chutney over chicken, pork, or steak. Chutney is great on a sandwich. It also makes a great gift.
beta
calories
1579
fat
8g
protein
15g
carbs
387g
more
Life Currents http://lifecurrents.dw2.net/
stone fruits, juice, and spices mixed together

stone fruits, juice, and spices mixed together

cooking the chutney

The chutney on the stove before the figs have been added

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