Apple Chutney

Apple Chutney
Apple Chutney
Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, itÂ’s also delicious with zucchini latkes .
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 cups
Sauce Side Hanukkah Dinner Apple Fall Winter Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 tablespoons fresh lemon juice
  • 2 cloves
  • 1 cup golden raisins
  • 1 1/2 cups packed light brown sugar
  • 2 granny smith apples
  • 1 large onion, chopped
  • 2 turkish bay leaves or 1 california
  • 2 gala apples
  • 1 1/2 cups cider vinegar
  • 1/2 teaspoon hot red-pepper flakes
  • 2 tablespoons finely chopped peeled ginger
  • Carbohydrate 93 g(31%)
  • Fat 0 g(1%)
  • Fiber 5 g(18%)
  • Protein 2 g(3%)
  • Saturated Fat 0 g(0%)
  • Sodium 24 mg(1%)
  • Calories 376

Preparation Peel and core apples, then cut into 1/4-inch pieces. Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves. Cooks' note:Chutney keeps, chilled, 1 week.

Preparation Peel and core apples, then cut into 1/4-inch pieces. Simmer apples with remaining ingredients and 1 teaspoon salt in a large heavy saucepan, stirring occasionally, until tender and juices have thickened, about 1 hour. Discard bay leaves. Cooks' note:Chutney keeps, chilled, 1 week.