Mediterranean California Fig Chutney
Celebrating the Quality of California Figs
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Cooking tools:
- Microplane
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Airtight container
- Refrigerator
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 1 teaspoon unsalted butter
- 2 teaspoons light brown sugar
- 1 teaspoon balsamic vinegar
- 2 cups California Dried Figs, stems removed and quartered
- 1 bottle (750 milliliter) port wine
- ½ cup sliced kalamata olives
- Zest and juice of a navel orange
- Fine sea salt and fresh ground pepper, to taste
- 2 tablespoons chopped fresh oregano leaves
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