Fig, Walnut, Cranberry & Port Chutney
This festive chutney from Hugh Fearnley-Whittingstall adds a delicious topping to crisp crostini with fresh goats cheese and fried sage, perfect for holiday entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.loveandcook.co.uk.
Cooking tools:
- Microplane
- Cheesecloth
- Butcher's twine
- Spice strainer
- Citrus press
- Mason jar
- Ladle
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Jar lid
- Oven mitt
Ingredients
- 500 g onions (chopped)
- 1/2 tablespoon oil
- 1 kg apples (diced , any will do but try to include some Bramleys)
- 500 ml cider vinegar (organic unfiltered preferably)
- 400 g demerara sugar
- 200 g dried figs (diced)
- 125 g dried cranberries
- 1 orange (zest and juice )
- 1 glass port
- 5 cm root ginger (roughly chopped)
- 6 cloves
- 12 cardamom pods
- 1 teaspoon coriander seeds
- 100 g walnuts (roughly chopped)
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