Black Mission Fig & Balsamic Chutney

This chutney is a tasty accompaniment to white meat, cheese platters, and charcuterie boards. Seasoned with balsamic and brown sugar, the sweet tang pairs wonderfully with our small-lot Cabernet Franc.

Ingredients

  • 2 cups dried black mission figs, halved
  • 1 cup yellow onion, diced fine
  • 1 cup balsamic vinegar
  • 1 cup light brown sugar
  • 1 cup Trefethen Cabernet Franc
  • 1 bay leaf

Procedure

  • 1Place all ingredients (except the figs) in a heavy bottom skillet, stir together and bring to a boil. Reduce to a simmer and cook for another 20 minutes, or until the onions become translucent.
  • 2Add the dried figs and bring back to a boil, then remove from heat and cool the mixture. If using fresh figs, do not bring the mixture to a boil after adding the figs, instead, remove the pan from the stove and fold in the chopped fresh figs, then let the mixture cool.
  • 3Once cool, remove the bay leaf. Serve chutney as is, or purée it in a food processor until smooth, then refrigerate before serving.
  • 4Serve with soft cheese and crackers, as a sandwich spread, or alongside grilled sausages.

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