This chutney straddles the line between sweet and savory with tender apples, slices of onion and sweet-tart dried cranberry with the warm glow of curry. It's full of the flavors of fall!
Author: Garlic & Zest
, thinly sliced, peeled
, diced, peeled, deseeded
Preheat oven to 350 degrees F (180 degrees C).
Walnuts (1/3 cup)
on a baking sheet and cook until toasted and fragrant, about 7 to 10 minutes. Set aside.
In a medium saucepan, heat the
Olive Oil (1 Tbsp)
over medium heat. Add the
and sprinkle with
Salt (1/4 tsp)
. Cook the onions for 3 to 4 minutes until they start to soften. Sprinkle in the
Curry Powder (1 tsp)
Stir to combine. Cook the curry for about a minute until it becomes fragrant.
Fresh Ginger (1 tsp)
Brown Sugar (1 Tbsp)
Dried Cranberries (1/3 cup)
Water (1/3 cup)
. Cover and cook for 5 to 6 minutes until apples soften slightly and cranberries plump.
Corn Starch (1 tsp)
Water (1/2 Tbsp)
. Mix well.
Stir in the cornstarch and cook over medium high heat for about a minute until the syrup thickens. Remove from heat. Adjust seasonings to taste, adding more salt or brown sugar if needed.
Stir in the toasted walnuts and transfer into a jar.
Nutrition Per Serving
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