Apple Walnut Chutney

Apple Walnut Chutney Image Image by: Apple Walnut Chutney Image Author: Canadian Living

This sweet-and-sour chutney has a crunch from the walnuts and makes the perfect complement to the Chopped Liver Pâté. Save any extra chutney for cheese and crackers the next day or to mix into a chicken salad.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 2 teaspoons kosher olive oil
  • 1 small onion finely diced
  • 2 Empire apples peeled and chopped
  • 2 Granny Smith apples peeled and chopped
  • 1/3 cup water
  • 1/4 cup chopped dried apricot
  • 1/4 cup chopped dried pear
  • 3 tablespoons packed brown sugar
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 pinch cinnamon
  • 1 cup chopped walnuts

Method

In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.

Stir in apples, water, apricot, pear, brown sugar, lemon zest, lemon juice and cinnamon; cook, stirring occasionally, until apples are tender, about 15 minutes. Stir in walnuts. Let cool, about 45 minutes. (Makeahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per 1 tbsp: about

  • Sodium 1 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 43.0
  • Potassium 53 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Apple Walnut Chutney

Login