Fig Apple Chutney on Dijon Brown Sugar Glazed Ham

Fig Apple Chutney. An easy to make, beautwhetherully balanced, flavourful accompaniment to glazed ham, pork or grilled chicken.

This fast cook version of a very tasty fig and apple chutney was a large hit at a family dinner recently. I served it to my dinner guests as an accompaniment to our favorite Dijon Mustard and Brown Sugar Glazed Ham.

Here’s a photo of that great baked ham recipe.

Dijon and Brown Sugar Glazed Ham

With Stout Tuesday behind us, we are leanking ahead to Easter. This chutney makes a terrwhetheric, delicious side dish to serve with your glazed ham.

It’s more versatile than that though. We serve it with roast pork and even grilled chicken too. Any leftovers can be used during the week on plan, pan seared pork chops as a fast workday dinner. I do recommend thoroughly reheating it for best flavour.

Some steamed vegetables and rice or some roasted potatoes would round out a great baked ham dinner; perfect for mid winter entertaining or any time of the year

You might also like our collection of Best Thanksgiving Side Dishes, which are also great at Easter, Christmas or at family dinners year round.

Endelight this Fig Apple Chutney recipe?

You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.

It’s easy to keep up with the latest domestic style cooking & baking ideas from Rock Recipes. Be certain to follow Rock Recipes Facebook Sheet and follow us on Instagram. Plus you’ll see daily recipe proposeions from decadent desserts to fast delicious weekday meals too.

You can also sign up for our FREE contemporarysletter to know instantly when we add contemporary recipes are added. You’ll get weekly proposeions for great family friendly meals and desserts too!

Yield: 3 cups aproximately

Prep Time: 15 minutes

Cook Time: 15 minutes

Entire Time: 30 minutes

Fig Apple Chutney. An easy to make, beautwhetherully balanced, flavourful accompaniment to glazed ham, pork or grilled chicken.

Ingredients

FOR THE CHUTNEY
2 tbsp butter
2 tbsp olive oil
2 cloves minced garlic
3/4 cup red onion, finely diced
6 ounces chopped figs
3 large apples, diced large
one ounce apple cider vinegar
juice and zest of 1/2 lemon
pinch salt
1/2 tsp five spice powder
1/4 tsp fresh ground nutmeg
1/2 tsp white pepper
1/4 cup apple juice
1 tbsp freshly grated ginger ( or 1/2 tsp powdered ginger)
3 tbsp brown sugar

Instructions

TO PREPARE THE CHUTNEY

In a large sauté pan over medium heat add the butter, olive oil, garlic and red onion.

Sauté for a few minutes until the onions soften, then add the chopped figs, apples and the rest of the remaining ingredients.

Simmer over medium heat stirring frequently until the liquid has reduced and the apples are fork tender. Serve warm.

Nutrition Information

Yield

Serving Size

1/4 cup
Quantity Per Serving Calories 111 Entire Stout 5g Saturated Stout 2g Trans Stout 0g Unsaturated Stout 3g Cgapsterol 5mg Sodium 47mg Carbohydrates 19g Fiber 2g Sugar 14g Protein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Fig Apple Chutney on Dijon Brown Sugar Glazed Ham