Gingered Fig Chutney

Ingredients:

1/2 large Bermuda onion, coarsely chopped
4 Tbsp. coarsely chopped gingerroot
2 red serrano, jalapeno, or other hot chiles, seeded and coarsely chopped
2 tsp. grated lemon zest
1/2 cup golden raisins
2/3 cup white wine vinegar
2/3 cup firmly packed dark brown sugar
2 tsp. ground cardamom
1/2 tsp. ground cayenne pepper
4 fresh figs, peeled and cut in 1/4″ dice

Instructions:

Combine the onion, ginger and chiles in food processor until the consistancy of rice. Spoon the mixture into a deep skillet and add the lemon zest, raisins, vinegar, brown sugar and spices. Cook over low heat for 1-2 minutes. Add the figs and bring to a slow boil, stirring often until the juices thicken, then remove from the heat and allow to cool. Refrigerate before serving.

Recipe from www.epicurean.com.