Ingredients:

  • 1 lb fresh figs, stemmed and quartered
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper

Instructions:

  1. Add the quartered figs, diced onion, minced garlic, and grated ginger directly into the inner pot.
  2. Pour the brown sugar and apple cider vinegar over the fruit and vegetables.
  3. Stir in the cinnamon, cloves, salt, and cayenne. Note: Just stir enough to distribute the spices, don't mash the figs.
  4. Add the 1/4 cup of water to ensure the pot reaches pressure without a burn notice.
  5. Secure the lid and set the valve to 'Sealing.'
  6. Select Manual/Pressure Cook on High Pressure for 5 minutes.
  7. Allow a Natural Release for 10 minutes, then vent the remaining steam.
  8. Open the lid and switch the pot to Sauté mode (High).
  9. Simmer the Fig Chutney, stirring occasionally, for 5-10 minutes until the liquid reduces into a glossy, thick syrup.
  10. Remove from heat and let it cool for 15 minutes before jarring.