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Fig and Apple Chutney Recipe
|Fresh figs||3 1⁄2 Pound|
|Tart apples||2 Pound|
|Garlic||1 Clove (5 gm)|
|Cider vinegar||2 Cup (32 tbs)|
|Firmly packed brown sugar||2 1⁄3 Cup (37.33 tbs)|
|Crushed red pepper||1⁄2 Teaspoon|
|Ground allspice||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4673 Calories from Fat 601
% Daily Value*
Total Fat 72 g110.4%
Saturated Fat 7.6 g38%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2155.1 mg89.8%
Total Carbohydrates 1013 g337.8%
Dietary Fiber 81.1 g324.2%
Sugars 877 g
Protein 33 g66.3%
Vitamin A 47.8% Vitamin C 2305.1%
Calcium 193.2% Iron 89%
*Based on a 2000 Calorie diet
Using metal blade, process figs, a portion at a time, with on-off bursts until coarsely chopped; you should have 6 cups.
Place in a 6-quart or larger pan.
Peel, core, and quarter apples.
Process, a portion at a time, with on-off bursts until coarsely chopped; you should have 6 cups.
Add to figs.
Process garlic until chopped.
Cut onion in chunks, add to garlic, and process with on-off bursts until onion is coarsely chopped.
Add to figs.
Cut lemon into quarters and thinly slice; discard seeds.
Add to figs along with vinegar, brown sugar, red pepper, allspice, cinnamon, salt, and cloves.
Bring to a boil; cook, uncovered, over medium-low heat, stirring frequently until mixture thickens (35 to 40 minutes).
Meanwhile, process walnuts (if desired) with on-off bursts until chopped.
Stir into chutney.