Apple Chutney

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

This recipe goes with Savory High Country Duck Breast

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 14%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.3g
  • Carbohydrate: 14.5g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 4mg
  • Calcium: 14mg

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

  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.
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