Apple Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Apple Chutney
45 min.
16
66kcal

Suggestions


Are you ready to elevate your culinary game with a delightful twist on traditional condiments? This Apple Chutney is not just a simple spread; it's a vibrant blend of flavors that will tantalize your taste buds and complement a variety of dishes. Perfect for those who follow vegetarian, vegan, gluten-free, and dairy-free diets, this chutney is a versatile addition to your kitchen repertoire.

Imagine the sweet and tangy notes of fresh apples mingling with the warmth of spices like cinnamon and cardamom, all brought together by the zesty kick of cider vinegar. The addition of cranberries adds a burst of color and a hint of tartness, making this chutney not only delicious but visually appealing as well. Whether you're serving it as a dip, a spread on your favorite bread, or as a condiment alongside savory dishes, this Apple Chutney is sure to impress your family and friends.

In just 45 minutes, you can create a batch that serves up to 16 people, making it an ideal choice for gatherings or meal prep. Plus, with only 66 calories per serving, you can indulge guilt-free! And if you happen to have leftovers, no worries—this chutney can be stored in the refrigerator for up to two weeks, allowing you to enjoy its delightful flavors long after you've made it. Get ready to savor the taste of homemade goodness with this easy and delicious Apple Chutney!

Ingredients

  • 0.5 cup brown sugar packed
  • 0.3 cup cider vinegar 
  • 0.5 cup cranberries fresh
  • teaspoon ginger fresh minced peeled
  • 1.5 pounds gala apple diced
  • 0.1 teaspoon ground cardamom 
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon ground cumin 
  • 0.1 teaspoon ground pepper red
  • 0.1 teaspoon ground turmeric 
  • cups onion chopped
  • tablespoon vegetable oil 

Equipment

  • sauce pan

Directions

  1. Heat oil in a saucepan.
  2. Add onion and next 6 ingredients (onion through red pepper); saute 5 minutes.
  3. Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves.
  4. Serve warm.
  5. NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts

Calories66kcal
Protein2.1%
Fat12.34%
Carbs85.56%

Properties

Glycemic Index
13.19
Glycemic Load
2.1
Inflammation Score
-3
Nutrition Score
1.5534782616988%

Flavonoids

Cyanidin
2.12mg
Delphinidin
0.24mg
Malvidin
0.01mg
Pelargonidin
0.01mg
Peonidin
1.54mg
Catechin
0.56mg
Epigallocatechin
0.13mg
Epicatechin
3.34mg
Epigallocatechin 3-gallate
0.11mg
Luteolin
0.05mg
Isorhamnetin
1mg
Kaempferol
0.19mg
Myricetin
0.21mg
Quercetin
6.23mg

Nutrients percent of daily need

Calories:66.42kcal
3.32%
Fat:0.96g
1.48%
Saturated Fat:0.15g
0.95%
Carbohydrates:14.98g
4.99%
Net Carbohydrates:13.47g
4.9%
Sugar:12.09g
13.44%
Cholesterol:0mg
0%
Sodium:3.48mg
0.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.37g
0.73%
Fiber:1.51g
6.03%
Vitamin C:3.9mg
4.73%
Manganese:0.08mg
3.92%
Vitamin K:2.76µg
2.63%
Potassium:91.17mg
2.6%
Vitamin B6:0.05mg
2.36%
Calcium:14.1mg
1.41%
Magnesium:5.4mg
1.35%
Vitamin E:0.2mg
1.32%
Folate:5.22µg
1.3%
Copper:0.03mg
1.27%
Phosphorus:11.73mg
1.17%
Vitamin B1:0.02mg
1.14%
Iron:0.19mg
1.06%
Vitamin B2:0.02mg
1.03%
Source:My Recipes