Chutneys can assume a variety of forms, but they all have a basic idea intact – you take some combination of fruits, veggies, and/or nuts, throw in some spices, zests, or other flavorings, and cook it down with some kind of tangy liquid (usually vinegar and/or citrus). It can be served as a side dish or condiment or can be used as a pre-meal dip to really wake up those taste buds.
I wanted to create a chutney with some holiday flavors, so I started with some dried figs and paired that with canned plums. I chose to use canned and dry fruit because depending where you live, fresh versions may not be available this time of year. You can certainly use fresh versions when recreating this chutney, though you will need to adjust the amount of liquid to reach your desired consistency.
Chutneys are wonderful for a number of different reasons. They can be easily adjusted to suit your taste. If you want less of a vinegar taste, more sweetness, more spice, then it’s as easy as tasting and adjusting as the mixture simmers. Conveniently, chutneys stay fresh for a long, long time. You could make your holiday chutney before Thanksgiving and as long as you keep it sealed in an airtight container in the refrigerator (and don’t dip a dirty spoon into it) you’ll be fine through the New Year. It makes for an excellent gift, as well.
This fruity version is fantastic served as a dip. I prepared a simple whipped cream cheese spiced with cardamom that, when spread thinly on a cracker and topped with the chutney, mellows out the strong flavor without dulling it too much. My husband and I are currently totally into these Way Better sprouted grain chips. I used Simply Sweet Potato corn tortilla chips and it was an awesome combination. There’s not much that doesn’t taste good with sweet potato. I also threw in some of the seasonal Oh Snap! Ginger Snap chips for a sweeter taste and to bring out the ginger flavor in the chutney.
I like using these particular chips because they are thick and can hold up to a chunky dip like a homemade chutney. They have great ingredients that help me feel better about mid-week snacking and they come in so many different fun flavors. Ever since discovering them we’ve kept a steady supply in our pantry. We’re obsessed.
This ended up being a killer combination because it is satisfying in small amounts. The Way Better chips are thick and have so much flavor that, when paired with the heavy chutney, you can serve this as a fulfilling appetizer without worry that your guests will spoil their dinner!
|Fig and Plum Chutney with Cardamom Whipped Cream Cheese|| |
- FOR CHUTNEY:
- 1 tbs vegetable oil
- ½ cup yellow onion, finely chopped
- 1¼ cup dried figs, chopped
- 1 cup canned plums - rinsed, drained, and chopped
- ½ cup pecans, chopped
- ⅔ cup packed brown sugar
- ½ cup apple cider vinegar
- Juice and zest of one lemon
- 1 tsp ground mustard
- 1 cinnamon stick
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp salt
- ⅛ tsp ground cloves
- FOR CREAM CHEESE:
- 1 block (8oz) cream cheese, room temperature
- 1-2 TBS milk
- 1 tsp ground cardamom
- FOR CHUTNEY:
- In a heavy bottom saucepan, heat the oil over medium heat and add the onions.
- Cook until soft and transclucent.
- Add all remaining ingredients and allow to simmer, uncovered, for 25 minutes.
- Reduce heat to low and continue to cook an additional 10-15 minutes until chutney has thickened to a jam-like consistency.
- Remove cinnamon stick and discard.
- FOR CREAM CHEESE:
- In a mixing bowl, whip the cream cheese and cardamom with a hand mixer until fluffy, adding the milk a little at a time as needed to thin to desired consistency.
- Serve chutney over cream cheese with Way Better Sweet Potato Corn Tortilla Chips or Ginger Snap tortilla chips.
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This is a sponsored post for Way Better Snacks, but don’t worry, we truly are obsessed with these chips and I wouldn’t share them with you if I didn’t think you would love them as well. Give ’em a try! Check out their website to find out where you can get them near you!