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1/4 teaspoon whole peppercorns
1 teaspoon roughly chopped ginger root
1/2 tablespoon orange zest
1/4 teaspoon cardamom seeds
1 jalapeño, roughly chopped
2 tablespoons unsalted butter
1/2 cup brown sugar
Juice of one orange and one lime
1 26-ounce jar mango slices (or 8 ripe mangoes, peeled and sliced)
8 mission figs
Grind first 5 ingredients together in spice grinder. In saucepan
over low heat, simmer mixture and butter for 2 minutes. Add brown
sugar and cook 2 more minutes. Add juices, mangoes, and juice
from jar; simmer for 10 minutes. Press figs into chutney with
back of spoon and heat for 3 more minutes. Makes 1 quart.
Chutney refrigerates well for at least 7 days. Try warm on toast
as alternative to jam.
Featured with Zuni Grill's
Hickory-Smoked-Chicken Chile Relleno
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Zuni Grill
511 River Walk
San Antonio, Texas
Autumn along San Antonio's Paseo del Rio is truly a season of
change -- especially at the Zuni Grill, where chef David James's
revamped menu creates a casual and innovative bill of fare with
an intentional nod to the Southwest.
Dairy
unsalted butter
Produce
ginger root
1 jalapeño
1 orange
1 lime
8 mission figs
Grocery
whole peppercorns
cardamom seeds
1 26-ounce jar mango slices (sometimes sold chilled in produce
section) or 8 ripe mangoes
brown sugar
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