Spiced apple, fig and walnut chutney

Published on 13 Nov 2015 | In British | By Dinna |

- Prep Time
- 00:10 Minutes
- Cook Time
- 01:30 Minutes
- Difficulty Level

Background

Figs and walnuts go well with cheese, particularly with blue and soft cheeses. So no wonder this this spiced apple, fig and walnut chutney is very successful on a cheese plate, particularly during the winter festivities. It’s also a lovely present to take to parties – so make lots of pots!

Recipe Rating

(5 /5)
(1 Rating)

Combination, Dairy Free, Egg Free, Gluten Free, Vegan

The Recipe

Ingredients

½ kg onions
1 kg of apples (green)
½ liter apple cider vinegar
400g brown sugar
200g dried figs
100g dried cranberries
1 orange (zest and juice)
1 glass of port
100g walnuts
The spices:
5 cm ginger
6 cloves
12 cardamom
1 tsp coriander seeds

Instructions

1. Finely chop the onion, then gently cook them in a heavy-based saucepan until softened.
2. Meanwhile peel and core the apples, then chop them into bite-sized chunks.
3. When the onions are soft, add the apples, sugar and apple vinegar. Bring to the boil.
4. Chop the figs, grate the orange rind and squeeze out its juice.
5. When the sugar has dissolved, add the rest of the fruits, the orange zest & juice, then finally the port.
6. Peel the ginger and chop it up roughly. Combine these with the other spices in a piece of muslin and tie it with a piece of cotton thread. Add this to the chutney and cook ( under cover) for 1 hour (at the lowest temperature).
7. Crush the nuts into small pieces and add to the chutney. Cook for a further 30 minutes. It is ready when you get a sticky jam-like texture.
8. Pour the chutney into sterilized jars.
9.