Mix all ingredients except walnuts, cream cheese and crackers in 2-quart
saucepan. Cook over medium heat about 5 minutes, stirring frequently, until fruit is
plump and mixture is thick. Cover and refrigerate about 1 hour or until completely
Meanwhile, heat oven to 350°. Spread walnuts on cookie sheet. Bake 5 to 7
minutes, stirring twice, until light golden brown; cool.
Mix walnuts and cream cheese in medium bowl. Spread cream cheese mixture
in 1/2-inch-thick layer on serving plate. Top with chutney. Serve with crackers.