RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1657
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| Recipe Name: |
Apple Ginger Chutney |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup onion, red coarsely chopped
2 Tablespoons ginger root finely diced
0.5 Cup vinegar, red wine
1 to taste salt and pepper
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Directions:
Prepare oranges by removing zest, slicing fine and cutting flesh into segments.
In a large saucepan over medium heat, melt the butter and sauté the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments.
Pour the chutney into a bowl and allow to cool to room temperature. Mix in the cilantro, red bell pepper and salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
214 |
Total Carbs: |
46.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.0 |
Protein: |
1.70 |
| Fiber: |
2.28 |
Sodium: |
9.81 |
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