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
- 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.
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.
