Apple Chutney

recipe
Enjoy this apple chutney on top of pork to give your dish flavor and a bit of bite.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 14 %
Fat 1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 0.3 g
Carbohydrate 14.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 4 mg
Calcium 14 mg

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
1/8 teaspoon ground turmeric
1/8 teaspoon ground red pepper
5 cups diced Braeburn or Gala apple (about 1 1/2 pounds)
1/2 cup fresh cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon minced peeled fresh ginger

Preparation

Heat oil in a saucepan. Add onion and next 6 ingredients (onion through red pepper); saute 5 minutes. Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves. Serve warm.

NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Note:

November 1999
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