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.
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.