Since first making this recipe in 2002...my husband just doesn't think it's Thanksgiving without it! I have to make a double recipe so he can eat it on EVERYTHING after the big day. It is the perfect combo of sweet, tangy, and savory with the toasted crunch of the almonds! Great in sandwiches, with pork, chicken and seafood as well. Thank you so much for this easy and delicious recipe
Photo: Randy Mayor; Styling: Jan Gautro
How to Make It
Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.