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. 👀)
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.
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!
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