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(6 votes, average: 4.00 out of 5)
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The sharp mix of sweet and sour tastes was a boon when my sense of taste got wrecked during chemo. This simple homemade apple 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.
Preparation
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.
Ingredients:
Nutritional Information
Calories
116 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
19 g
Sugar
14 g
Fiber
2 g
Protein
1 g
Sodium
3 mg
*per serving
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. This recipe makes 1.5 cups of chutney, around 6 servings.
