Fig-and-Ginger Chutney

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 teaspoons slivered crystallized ginger 
• 2 cups figs fresh trimmed quartered
• 0.3 cup honey 
• 0.5 teaspoon mustard seeds 
• 0.3 cup raisins 
• 0.3 cup red wine vinegar 

Equipment

• sauce pan

Directions

1. Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy.
2. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender.
3. Remove from heat; discard cloves, and add balsamic vinegar.
4. Serve warm, at room temperature, or chilled.