• Lisa Jarvis

Apple Chutney



Today I had the pleasure of getting to do Heart Healthy cooking demonstrations at the American Association Heart Walk here in Paducah, Ky. I was asked to help with it through my culinary school at WKCTC. My good culinary buddy, Erica and I served up grilled chicken breasts on brown and wild rice topped with my apple chutney, and it was a hit! We also served up teriyaki shrimp skewers. I think we showed that healthy cooking doesn't have to be boring! I got asked by several folks today for the recipe for my chutney so I want to share it again. It is on my blog accompanying my Bourbon Pork Tenderloin, but today the chutney is the STAR all by itself! It is a beautiful, flavorful accompaniment for chicken or pork. Like I said earlier, today I put it on top of seasoned grilled chicken and wild rice and it was amazing! So go get some apples and make some chutney and turn an ordinary meal into EXTRAORDINARY!

Here's what you need ( to make 5 cups):

1 yellow onion chopped

1 T minced or grated ginger

1/2 cup fresh orange juice

1/3 cup apple cider vinegar

1/3 cup honey

1 T brown sugar

1/2 t ground mustard

1/8 t to 1/4 t crushed red pepper flakes ( depending on how spicy you want it)

3/4 t salt

3 large apples,cored,peeled and cut into 1/2 inch cubes ( I used honey crisp apples)

1/3 cup raisins

Combine everything except the raisins in a large saucepan. Bring to a boil then lower to medium heat, cooking for about 45 minutes or until almost all liquid has evaporated. Stir in the raisins, Serve cold, warm, or room temperature over pork tenderloin or chicken.

#VegetablesVegetarian

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