Peppery Fig Chutney

Ingredients

Peppery Fig Chutney

Makes 3 pints

2 t whole black peppercorns

6 sprigs fresh thyme

1 lb dried figs, cut into eighths

2 c roughly chopped shallots

2 c dry red wine

1 c red wine vinegar

1 tsp salt

3/4 c sugar

2 lbs very fresh figs, cut into 1/2-inch chunks

Crack peppercorns. Tie thyme with twine. Place peppercorns, dried figs, shallots, red

wine, red wine vin, thyme, salt, and sugar in medium saucepan. Set over med-high

heat and bring to a boil.

Reduce heat to med-low and simmer until figs are soft and the liquid has thickened,

about 45 mins.

Remove and discard thyme. Stir in fresh figs. Cook, stirring frequently, until figs break

down, 10 - 15 mins. Remove pan from heat.

Transfer to bowl and set over ice bath to chill. Keeps refrigerated for 4 weeks.

*After caramelizing, cook down with red wine