Fig, Walnut, Cranberry & Port Chutney
Servings Prep Time
4-6small bottles 15min
Cook Time
1hour30min
Servings Prep Time
4-6small bottles 15min
Cook Time
1hour30min
Ingredients
Instructions
  1. Start by sweating the onion in a scrap of oil then add the apple. Pour over the vinegar and sugar and once it’s had a good stir and the sugar has dissolved then fun can start.
  2. Add the fruits to the pot then after that the orange zest and juice, followed by the port. Next, it’s time to put together your spices. I have a small closed tea/spice strainer which I used to enclose all the spices and drop into the chutney. If you don’t have a contraption like this, tie the ginger, cloves, cardamom pods and coriander seeds in a clean square of muslin and secure with string. Immerse the pouch deep in the simmering chutney.
  3. Let the chutney it bubble away for an hour or so, making sure to stir it regularly so it doesn’t catch on the bottom.
  4. Add the walnuts and cook for a final 30 minutes. If you can part your chutney and see a little bit of pan on the bottom you are done.
  5. Decant the warm chutney into sterilised jars, seal with vinegar-proof lids and allow to cool.
Recipe Notes

To sterilise jars, see the instructions provided under the recipe for Dark Apricot Preserve.

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