Add this Cranberry Fig Chutney to your meat dish, or gift some to a friend! Goes well with chicken or pork.
Have you ever had chutney? Do you know what it is? There is no shame if you don’t. Different kinds of chutney range from the spreads in the cuisines of the Indian subcontinent to the sweet/savory English-style chutney, like the one I’m sharing with you now.
In this recipe, there are sweet fruits, tart fruit, onions, garlic, spices and vinegar. This stuff will really jazz up any boring chicken or pork! (In fact, I’ll be sharing a non-boring pork recipe highlighting this chutney very soon. Keep a lookout. 👀)
Storage
Store your chutney in the fridge. I like to keep mine in a pint-sized wide mouth jar, the kind that is also freezer safe. (I use them for storing my bone broth and top them with these reusable plastic lids, since the metal ones that come with the jars tend to rust.)
This recipe makes one pint, but you could store or give away smaller batches if you use jelly jars and lids.
Serving suggestions
Try this chutney:
- as part of a charcuterie board with cheeses (for non-AIPers) and Cassava Lavosh Crackers
- with leftover ham or turkey
- on Falling off the bone Chicken
- on Pork with Cranberry Fig Chutney
I hope you are having a peaceful holiday season. As always, I am wishing you great love and deep healing!
💗,
Wendi
P.S. Are you following me on Pinterest? You can get my pins easily! Find me here.
Cranberry Fig Chutney
Course: Holiday, MiscellaneousCuisine: AIP, PaleoDifficulty: Easy1
pint15
minutes30
minutesAdd this Cranberry Fig Chutney to your meat dish, or gift some to a friend! Goes well with chicken or pork.
Ingredients
1 TBSP 1 extra virgin olive oil
1/2 cup 1/2 chopped onions
2 2 cloves garlic, minced
1 cup 1 fresh cranberries
1/2 cup 1/2 water
1/2 cup 1/2 chopped dried figs (no stems!)
Zest of one orange (zest before juicing)
1/2 cup 1/2 freshly squeezed orange juice
1/4 cup 1/4 pure maple syrup
1/4 cup 1/4 red wine vinegar
1/2 tsp 1/2 cinnamon
1/4 tsp 1/4 ground cloves
Pinch of salt
1/2 TBSP 1/2 arrowroot starch/flour
Directions
- Heat olive oil in a large saucepan over medium high heat. Add onions and garlic. Sauté for 3 minutes.
- Add the rest of the ingredients, except for the arrowroot. Mash some of the cranberries as it cooks. Bring to a boil, then reduce heat to low, and simmer for 25 minutes. Whisk in the arrowroot until there are no arrowroot lumps. Let chutney thicken. Empty into a wide mouth jar. Serve over meat. Store in the refrigerator.
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Thank you Wendi. This looks amazing and so timely. How long will it keep in the fridge please?
Hi, Louise! It keeps pretty well! I don’t know how long it can be kept for health and safety, but surely a week(?).
It’s wonderful! I made a test batch to see if I would want to give it as a gift – and I do!! I am freezing a small portion to see if that works. Also, I have never had success whisking arrowroot into a hot liquid, so I made a slurry of equal parts starch and water. Worked like a charm, no lumps.
Good news! It freezes well!
HOORAY!!! 🙂