Port-infused Fig and Apricot Chutney

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Credit: Duane Keller
The National Culinary Review, November 2008


2 cups port wine
8 oz.. light brown sugar, packed
4 shallots, chopped
1 lemon, zested
1 cinnamon stick
1 t. kosher salt
1/4 t. ground allspice
1/3 t. ground cloves
1 lb. firm fresh figs, rinsed, stems removed, halved (or dried figs)
8 oz. dried apricot halves


Method: in large saucepan, combine port, sugar, shallots, lemon zest, cinnamon stick, salt, allspice and cloves. Bring to a boil. Reduce heat; simmer until mixture is thickened and reduced by 2/3, forming thick syrup. Remove cinnamon stick. Add figs and apricots; cook gently for approximately 30 minutes, or until figs are very soft and begin to fall apart.


Side, The National Culinary Review, Vegetarian

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