WALNUT CHUTNEY - Old British recipe - Vegan - 4 pts

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WALNUT CHUTNEY - Old British recipe - Vegan - 4 pts

1 Golden Delicious apple, peeled, cored, and finely chopped

1 cup chopped onion

2/3 cup chopped walnuts

2 Turkish dried figs, chopped

1/3 cup pitted dates, chopped

1/4 cup golden raisins

1/2 cup dark brawn sugar, firmly packed

1 teaspoon ground cinnamon

1 teaspoon freshly grated ginger

1/2 teaspoon freshly grated orange zest

1/4 teaspoon ground allspice

1/4 teaspoon red-pepper flakes

1/2 cup apple Juice

1/2 cup apple cider vinegar

 

 

Place the apple, onion, nuts, figs, dates, raisins, sugar, cinnamon,

ginger, zest, allspice, and pepper flakes in a deep, medium saucepan.

 

Pour in the apple juice and vinegar. Cover and bring to a boil.

 

Stir to combine the ingredients and boil gently, uncovered, until the

chutney plops from the spoon, 30 minutes.

 

Spoon into 2 freshly washed and dried 1-cup glass jars, cover tightly,

and cool to room temperature.

 

Store in the refrigerator.

Makes 2 cups

 

Per serving (1/4 cup): 193 calories, 7 g fat, 1 g saturated fat, 2 g

protein, 34 g carbohydrates, 3 g fiber

 

Source: 12 Best Foods Cookbook by Dana Jacobi

Formatted by Chupa Babi in MC: 01.28.07

 

Chutney normally does not contain nuts, but after I thought of this

savory combination I found several walnut chutney recipes in older

British cookbooks. It goes beautifully with roasted and grilled

poultry and cottage cheese. Double the recipe, if you like, increasing

the liquids to 3/4 cup each and allowing a longer time to cook. Dried

fruit plus nuts and apple makes a fiber-full combination.

 

 

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