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