CRANBERRY-FIG CHUTNEY
Steps:
- In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add all of the remaining ingredients and 1/2 cup of water and bring to a boil. Simmer over low heat, stirring, until thick and jammy, 25 minutes. Let the chutney cool, then discard the star anise and cinnamon stick. Make Ahead The chutney can be refrigerated for up to 1 week.
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Olumpya
[email protected]This chutney is a bit time-consuming to make, but it's worth the effort.
Eli Seagraves
[email protected]I've never made chutney before, but this recipe was easy to follow and the results were delicious.
diana feliciano
[email protected]This chutney is a great way to add a little sweetness and tang to savory dishes.
pro player
[email protected]I love the pop of color that this chutney adds to my dishes.
Ogou Frecis
[email protected]This chutney is a great make-ahead condiment. It's perfect for busy weeknights.
John Carver Jr
[email protected]I found this chutney to be a bit bland. I would add more spices next time.
Abedha Shaik mustan
[email protected]This chutney is a bit too sweet for my taste. I would cut back on the sugar next time.
MD. Mutashin
[email protected]I love the combination of cranberries and figs in this chutney. It's a unique and delicious flavor.
Major sahab
[email protected]This chutney is a great way to use up leftover cranberries and figs.
Esther Olaoye
[email protected]I've made this chutney several times and it's always a winner. It's the perfect condiment for grilled chicken or fish.
Sadia Islam
[email protected]This is one of my favorite chutney recipes. It's so easy to make and always turns out delicious.
Samuel Ameresi
[email protected]I made this chutney for a holiday party and it was a hit! Everyone loved the unique flavor.
Talha Safa
[email protected]This chutney is a delightful blend of sweet and tangy flavors. The cranberries and figs are a perfect match, and the spices add a nice depth of flavor.