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.
