• 16servings
  • 45minutes
  • 100calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, C, P
MineralsSelenium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 ounce(s) (1 1/2 cups) pearl onions

  2. 8 dried Calimyrna figs , chopped

  3. 1 1/2 cup(s) water

  4. 1 cup(s) sugar

  5. 2 tablespoon(s) cider vinegar

  6. 1 teaspoon(s) coriander seeds

  7. 2 medium Pink Lady or Gala apples , peeled and chopped (2 1/4-cups)

  8. 1 bag(s) (12-ounce) cranberries , picked over

Instructions Jump to Ingredients ↑

  1. Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook, uncovered, 2 minutes. Drain onions and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of onion; squeeze from opposite end. Onion will slip out of skin; discard skin. Repeat with remaining onions.

  2. In 5-quart saucepot, stir together figs, water, sugar, vinegar, and coriander seeds until sugar dissolves. Heat to boiling, then add onions and apples. Reduce heat to medium-low; simmer 25 minutes or until apples are tender. Add cranberries and simmer 10 minutes or until a few cranberries pop, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days.


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