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Chutney with mustard and figs

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Ingredients for 2 servings:

  • 200 g soft apricots
  • 50 g pine nuts
  • 100 g walnut kernels
  • 200 g fig(s) (soft figs)
  • 3 tbsp mustard

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

A slightly different chutney to give as a gift

Dice the apricots and blend until smooth. Roast the pine nuts in a pan without fat and let cool. Roughly chop the pine nuts, walnuts, and figs (don’t forget to remove the tough stems). Mix all the prepared ingredients evenly with the mustard. Knead thoroughly with your hands. Form into equal-sized rolls with a diameter of approximately 2-3 cm. Dry on baking paper in the oven at 50 degrees Celsius for approximately 2 hours. Roll up in the baking paper and twist the ends like a candy. If you like, you can now wrap the candy in even more attractive wrapping paper. By the way: If stored in a cool, dry place, the chutney rolls will keep for 2 to 3 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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