While I was in Hawaii, I had some time to look through different cookbooks.
I also had some time to borrow a couple of books from the library.
One called "Paradise Preserves" by Yvonne Neely Armitage had all sorts of interesting recipes.
A particular recipe that stood out was her recipe for "Fig Chutney".
This past week, the weather was crazy humid and hot, but I still managed to make a batch of this chutney.
I had to ad-lib here and there, I've put what I did in parentheses:
Fig Chutney adapted from "Paradise Preserves"
2.5 cups diced ripe figs (8 ripe figs, chopped (about 3.5 cups))
1/2 cup raisins (used dried cherries)
1/4 cup chopped crystallized ginger
1 cup brown sugar (used 1/2 cup brown sugar + 1/2 cup raw turbinado sugar)
1 cup cider vinegar (about a tablespoon of rice vinegar and the rest to make a cup using cider vinegar)
1/2 lemon, peeled, seeded, chopped fine (1 lemon, zested and juiced)
1 clove garlic, minced
spice bundle in cheesecloth: 1 cinnamon stick, pinch nutmeg, 6 allspice berries, 6 cloves (in tea bag: 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 6 cloves, 1 cinnamon stick)
1 tablespoon chili powder (7/8 teaspoon chili powder)
Bring sugar & vinegar to a boil
Add all ingredients
Return to a boil
Reduce heat and stir often
Continue cooking until mixture becomes very thick (about 1.25 to 2 hours)
Discard spice bundle
Pour into sterilized jars
Refrigerate and let mellow several days before serving
NOTES: I wasn't too sure what to do with the lemon, so instead I zested it and juiced it.
I shouldn't have added the 1/2 cup raw turbinado sugar because my cider vinegar actually had some honey added to it.
The chutney came out a little sweeter than I expected, but it was still quite delicious with a steak.
I would make this again.