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Apple-Ginger Chutney

Apples cooked in orange juice and flavored with fresh ginger and spices—the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.

Recipe information

  • Yield

    Serves 7; 1/4 cup per serving

Ingredients

Cooking spray
1/4 cup chopped red onion
1 medium garlic clove, minced
2 medium Granny Smith apples, peeled and chopped
1/4 cup fresh orange juice
1 tablespoon plus 1 teaspoon light brown sugar
2 teaspoons minced peeled gingerroot
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Preparation

  1. Step 1

    Lightly spray a small saucepan with cooking spray. Cook the onion and garlic over medium heat for about 3 minutes, or until the onion just softens, stirring frequently.

    Step 2

    Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 20 minutes, or until the apples are tender and the liquids have reduced to 1 to 2 tablespoons, stirring occasionally. Serve warm or transfer to an airtight container and refrigerate for about 1 hour to serve chilled. Refrigerate any leftovers for up to three days.

  2. Nutrition information

    Step 3

    (Per serving)

    Step 4

    Calories: 20

    Step 5

    Total fat: 0.0g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.0g

    Step 9

    Monounsaturated: 0.0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 1mg

    Step 12

    Carbohydrates: 5g

    Step 13

    Fiber: 0g

    Step 14

    Sugars: 4g

    Step 15

    Protein: 0g

    Step 16

    Calcium: 4mg

    Step 17

    Potassium: 38mg

  3. Dietary Exchanges

    Step 18

    Free

American Heart Association Low-Salt Cookbook, 4th Edition
TagsChutneyCondimentIndianSouth AsianAsianAppleFruitGingerHerbs & SpicesSideLunchVeganVegetarianNut FreeGluten FreeMeal PrepQuickEasySimmerRamadanCookbooks
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