ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple Chutney

Yield 4 cups (serving size: 1/4 cup)
Enjoy this apple chutney on top of pork to give your dish flavor and a bit of bite.

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

Nutrition 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

How to Make It

  1. 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.

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