Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.

Chef Bob Hurley
Recipe by Cooking Light April 1999

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Yield:
5 cups (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature.

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

Source

Napa Valley Grille, Yountville, California

Nutrition Facts

281 calories; calories from fat 1%; fat 0.2g; saturated fat 0.1g; poly fat 0.1g; protein 1.5g; carbohydrates 73g; fiber 1.8g; iron 1.5mg; sodium 6mg; calcium 25mg.
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