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).
Place 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 Onion (1) 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.
Add Apples (3), Fresh Ginger (1 tsp), Brown Sugar (1 Tbsp), Dried Cranberries (1/3 cup), and Water (1/3 cup). Cover and cook for 5 to 6 minutes until apples soften slightly and cranberries plump.
Combine Corn Starch (1 tsp) and 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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