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Servings: Makes about 1Â½ cups Prep time: 15minutes
The sharp mix of sweet and sour tastes was a boon when my sense of taste got wrecked during chemo. This simple homemade chutney is quick and easy to make, has a lot less sugar compared to store bought, and is quite delicious. Thanks to the vinegar, it keeps well in the fridge. Once you’ve made a batch, use it in sandwiches, as a sweet side to a curry, or to jazz up plain cooked foods like Spice-Rubbed Grilled Chicken.
1. In a small pot, heat 1 tablespoon of olive oil over medium heat Add the onions, and cook until they caramelized, about 10 minutes. Add the apples and cook, stirring occasionally for 5 minutes.
2. Add the vinegar, raisins, ginger, and mustard powder. Mix well, then cover and cook for 20 minutes.
3. Serve with a simple chicken breast or keep in an airtight container in the fridge.
Ann’s Tips and Tricks
Fuji apples are sweet. If you’re in the mood for a tarter chutney experience, use either Braeburn or Granny Smith apples.