This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate. Slideshow:  Thanksgiving Cranberries 

Tanya Holland
November 2013

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Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Makes 2 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick.

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Make Ahead

The chutney can be refrigerated for up to 1 week.

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