Fig & Tomato Chutney

I found a recipe that looked interesting - a way to kill two birds with one stone, I thought - figs AND tomatoes! So, as usual - I've altered it quite a bit and the result smells amazing.

• 4# figs - quartered then roughly chopped*
• 3# onions - peeled and chopped all to hell in the Cuisinart DC10
• 4# Early Girl tomatoes, seeded, peeled & quartered
• 1 c. Thompson seedless raisins
• 1 c. sherry vinegar
• 1 c. apple cider vinegar
• 1 c. firmly packed brown sugar
• 1 c. sucanat
• 1 tb chili flakes
• 2 tb salt
• 1/2 tsp each whole white pepper, coriander seed, fenugreek seed & black mustard seed ground together

*I only quartered them and am going to have to fish out big pieces and smoosh them smaller!

Be sure to put the seeds and skins into a chinois or fine mesh strainer to allow you to capture the juice - the juice can be frozen in ice cube trays for later soups or drink it fresh (or make a bloody mary!)

Yum.

YIELD:

8 half pints
15 4 oz jars