Balsamic & Honey Glazed Salmon with Lemony Asparagus
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Apple Fig Chutney recipes
Ingredients
- fig chutney
- 8 fresh brown figs, quartered (6 ounces/170 grams by weight)
- 2 apples, cored and chopped (10 ounces/280 grams by weight)
- ¾ cup raisin date blend (about ⅔ cup raisins plus dates up to ¾ total) (3 ½ ounces/100 grams)
- ½ cup chopped white onion (2 ⅞ ounces/80 grams)
- ¼ lemon, seeded and finely chopped
- ⅝ cup apple cider vinegar (5 ½ ounces/150 ml by volume)
- 1 cup brown sugar (7 ounces/200 grams by weight)
- ½ Tablespoon mustard seed
- 1 whole clove
- ½ cinnamon stick
- 1 large clove roasted garlic (here's how I roast and store my garlic crop)
- 1 teaspoon finely chopped ginger
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