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5 from 2 votes

Last Minute Fig and Cranberry Relish

A quick Thanksgiving chutney made with figs and cranbery
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Indian
Keyword: chutney, cranberry chutney, fig
Servings: 8
Calories: 37kcal
Author: Puja

Ingredients

  • 1 shallot or 1/4 onion finely chopped
  • 1 tsp vegetable oil
  • 1 dried red chili
  • few sprigs fresh thyme
  • 2 slices fresh ginger
  • 2 tbsp chopped dried figs
  • ¼ cup dried cranberries
  • ¼ cup red wine I used a Shiraz that we were drinking
  • 1 tbsp brown sugar
  • ½ cup water
  • 1 tbsp balsamic vinegar
  • pinch of salt

Instructions

  • In a small pan, saute the onions in oil until soft and translucent.
  • Add the ginger, thyme sprigs and red chili. Let cook for 1 minute.
  • Add the figs, cranberries, wine, sugar, salt and water.
  • Bring to a boil and turn heat down to low.
  • Let simmer for about 10 minutes until most of the liquid is absorbed. Stir often.
  • Stir in the balsamic vinegar and turn off heat.

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg