Seal autumn flavors into this fall chutney made with golden raisins, craisins, and apricots, spiced with cinnamon, nutmeg and allspice, then zested with white wine vinegar. Top this gem-colored chutney on sliced Xangos, our tortilla-wrapped fried cheesecake. The blend of spices and fruit contrasts the creamy cheesecake centers for a beautiful combination.
Recipe Yield: 1
Prep Time: 20 min
Total Time: 21 min
