WebHow to make the Cranberry Chutney: 1.) Add all of the ingredients to a sauce pan and cook on medium, stirring occasionally until the cranberries have popped and the sauce starts …
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WebIf you want to lose weight, eat a healthy diet, and save yourself time and effort, Low Carb Diet for Beginners is the best book for you. A low carb diet restricts the amount of …
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WebA low carb diet restricts the amount of carbohydrates you eat, asking you to focus instead on healthy fats, lean proteins, and high fiber vegetables that have little sugar. Most …
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Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute. Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened.
Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute. Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened.
This apple chutney recipe is easy to prepare and a wonderful way to enjoy fall’s bounty. It’s sweet, spicy, and slightly sour. I love serving this simple condiment alongside chicken or pork! This homemade apple chutney is a great condiment to keep on hand when you want a quick way to jazz up dinner.
I recommend serving warm apple chutney alongside chicken or pork. Store in an airtight container in the refrigerator and use within 3 weeks. You can swap out the yellow onions for shallots (use what you have). Vidalia onions would also work.