by Chef Jack
A simply delicious sweet and sour condiment! Enjoy as a garnish with the Bengal Beef Curry recipe by Chef Jack!
Ingredients
1 cup fresh cranberries
2 cups fresh pineapple, peeled, cored and cut into ½ inch cubes
1 cup granny smith apple, peeled, cored and cut into cubes
1 cup onion, diced
1 teaspoon fresh grated ginger
1 teaspoon fresh grated orange zest
juice of one navel orange
2 tablespoons balsamic vinegar
1 teaspoon rice vinegar
1 teaspoon cinnamon
¼ teaspoon cardamom
Optional: noncaloric sweetener to taste
Instructions
- Combine ingredients in a Dutch oven or covered saucepan. Cook over medium heat, stirring frequently, until juice is released from cranberries, about 15 minutes. Reduce heat and simmer, uncovered, about 15 minutes or until thickened; stirring occasionally. Chill before serving.
- Add optional noncaloric sweetener after cooled if too tart for your taste.
- Chutney will keep in refrigerator in airtight container for up to 2 weeks.
Nutrition Information
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# of Cups: 5.5
Calories per Cup: 81
Vegetable Servings: 1
Fruit Servings: 4
Healthy Solutions® diet recipe? Yes
Vegetarian? Yes
Prep Time: 30 minutes
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Source: Chef Jack
Tags: Chef Jack, condiments
