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Apricot Apple Chutney

Serves: 20 Preparation Time: 1 hour
Equipment: French Chef Knife, Cutting Board, Kitchen Machine, 2-quart Saucepan
0.00 Ounces

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Product Description

Apricot Apple Chutney

Excellent complement when serving pork, lamb, chicken and when served on toasted French bread.

  • 1½  pounds (690 g) green apples chopped and peeled #4 blade
  • 6     dried apricots
  • ¼    cup (180 ml) water
  • 1 ¼ cups brown sugar
  • ¼    cup raisins
  • 1     onion, chopped and peeled #2 blade
  • 1     clove garlic, minced
  • ½    cup (160 ml) apple cider vinegar
  • 1     cinnamon stick
  • 4     cloves
  • 1     bay leaf
  • ½    teaspoon garam masala*
  • 1     teaspoon sea salt or kosher salt
  • ½    teaspoon cayenne pepper

Peel, core and cut apples in half and remove the stems with a paring knife and the core with a teaspoon. Using the Kitchen Machine and blade #3, place the skin side up away from the blade, chop and peel apples. Rinse apricots with cold water and dry, using chef knife slice thin.

Bring water to a simmer in 2-quart Saucepan (2 L utensil) stir in sugar and add remaining ingredients. Cover open vent and simmer 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 0; Carbohydrate Grams 27; Protein Grams 0; Cholesterol mg 0; Sodium mg 115.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.

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