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Fig and Plum Chutney with Cardamom whipped cream cheese - this chutney can be served as a dip over the cream cheese or used by itself as a condiment for your hams, turkeys, and chickens!

Fig and Plum Chutney with Cardamom Whipped Cream Cheese


  • Author: Erin Browne

Ingredients

Scale
  • FOR CHUTNEY:
  • 1 tbs vegetable oil
  • 1/2 cup yellow onion, finely chopped
  • 1 1/4 cup dried figs, chopped
  • 1 cup canned plums - rinsed, drained, and chopped
  • 1/2 cup pecans, chopped
  • 2/3 cup packed brown sugar
  • 1/2 cup apple cider vinegar
  • Juice and zest of one lemon
  • 1 tsp ground mustard
  • 1 cinnamon stick
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • FOR CREAM CHEESE:
  • 1 block (8oz) cream cheese, room temperature
  • 1-2 TBS milk
  • 1 tsp ground cardamom

Instructions

  1. FOR CHUTNEY:
  2. In a heavy bottom saucepan, heat the oil over medium heat and add the onions.
  3. Cook until soft and transclucent.
  4. Add all remaining ingredients and allow to simmer, uncovered, for 25 minutes.
  5. Reduce heat to low and continue to cook an additional 10-15 minutes until chutney has thickened to a jam-like consistency.
  6. Remove cinnamon stick and discard.
  7. FOR CREAM CHEESE:
  8. 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.
  9. Serve chutney over cream cheese with Way Better Sweet Potato Corn Tortilla Chips or Ginger Snap tortilla chips.

Notes

This chutney would be delicious as a dip as demonstrated here, or it can be used without the cream cheese as a condiment to your meat dishes.

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