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Cran-Apple Chutney

Posted on 02/11/2021 at 11:00 AM by Madhu Gadia

Cran-Apple Chutney 

(Cranberries-Sev Chutney)

This recipe is a twist on the traditional Indian apple raisin chutney. Cranberries add a wonderful color and taste. For traditional taste, use the golden raisins. It is shelf-stable and will keep at room temperature for up to six months, and can be refrigerated for longer storage. Enjoy it with cheese and crackers, flatbreads, and anything else your heart desires. 

I'm happy to share that this Cran-Apple recipe was feared in the Food and Nutrition Magazine of the Academy of Nutrition and Dietetics. The article was Cinnamon: The Warming Spice Elevates Sweet and Savory fare. 

Prep Time: 10 Minutes  Cook Time: 10  Minutes

Ingredients

1½ pounds tart apples, such as Granny Smith

½ cup dried cranberries or golden raisins

2 cups sugar

2 teaspoons salt

½ teaspoon cayenne pepper, or to taste

½ teaspoon black peppercorns, coarsely ground

2 teaspoons ginger, peeled and grated, or ½ teaspoon ground ginger

2 teaspoons fennel seeds

2 cinnamon stick

½ teaspoon fenugreek seeds

1/3 cup apple cider vinegar

Method

1. Peel, core, and slice apples. In a food processor, coarsely chop apple slices. 

2. In a heavy stainless steel saucepan, combine apples, dried cranberries, sugar, salt, cayenne pepper,

black pepper, ginger, fennel seeds, cinnamon stick, and fenugreek seeds. Heat on medium heat, stirring occasionally, until sugar is dissolved. Bring mixture to a boil.

3. Reduce heat and simmer for 20 to 30 minutes. Stir frequently, adjusting heat as needed to avoid sticking to the bottom of the pan. The consistency of the chutney will become thick, like jam.

4. Add vinegar and cook for another 2 to 3 minutes. Chutney will continue to thicken as it cools.

5. Cool the chutney completely. Store in an airtight jar. 

Makes: 2 cups, or 96 servings
Serving Size: 1 teaspoon


Nutrition Information Per Serving:

Calories: 22; Total Fat: 0 g (Saturated Fat: 0 g); Carbohydrate: 6 g; Protein: 0 g; Fiber: 0 g; Sodium: 49 mg


Recipe from The Indian Vegan Kitchen by Madhu Gadia, MS, RD – www.cusineofindia.com
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