The Black Mission Caper: A Curried Affair

• 1 curry leaf, optional
• 1 teaspoon yellow mustard seeds, ground
• 1 teaspoon coriander, ground
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon black sesame seeds, optional
• 1/4 cup slivered crystalized ginger
• 1 clove garlic, minced, optional
• 1/2 cup cider vinegar
• 1/4 cup organic cane sugar
• 1/4 cup real maple syrup
• (plus 1/2 cups sugar, if canning)
• 1 teaspoon salt (pickling salt, if canning)
• 1/4 cup red onion, chopped
• 1 jalapeno pepper, diced, optional
• 1/4 cup red peppers, diced
• 1 lemon, sliced and depitted
• 1/2 cup pluots, diced (or yellow raisins, if canning)
• 1 1/2 pounds black mission figs, cut into eigths
• 1 tablespoon capote capers

1. In a nonreactive hot pan add the curry leaf and all the dry spices for 1 minute.
2. Pour in the vinegar and sugars/syrup and bring to a boil, stirring. Add the ginger, garlic, lemons, salt, onions, and peppers; simmer 20 minutes, stirring occasionally. The chutney should start to thicken. Add the diced pluots @half inch pieces (or raisins, or a mix of the two) and simmer 10-15 more minutes.
3. Add in the cut figs and simmer 20-25 more minutes. Add the capers and simmer another 5 minutes.
4. Ladle the hot chutney into 1 pint or 2 half-pint mason jar(s) (making sure to leave 1/4 inch of headspace, if canning, then close the jars with hot 2 piece caps and process in a boiling water bath for 10 minutes. Store cooled in a dark, dry, cool place). Refrigerate and enjoy this curried chutney.

curry, yellow mustard seeds, coriander, ground cumin, ground cinnamon, ground nutmeg, black sesame seeds, slivered crystalized ginger, clove garlic, cider vinegar, cane sugar, maple syrup, sugar, salt, red onion, pepper, red peppers, lemon, pluots, black mission figs, capote capers

Taken from food52.com/recipes/6449-the-black-mission-caper-a-curried-affair (may not work)