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Apple Cranberry Yellow Curry Chutney
Ingredients:
2 Gala apples, peeled, cored and sliced 1/4 in. thick
3 tbsp. water
1/4 cup yellow onion, finely chopped
1 clove garlic, minced
2 plum tomatoes, finely chopped
3 tbsp. apple cider vinegar
1/4 cup dried cranberries
2 tsp. medium yellow curry
1 tsp. regular mustard seed
2 pinches salt
1/4 cup Light Brown Muscovado sugar, not packed
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Directions:
Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium-high heat, bring to a rolling boil. Stir well, reduce heat to simmer, and cook for about an hour and fifteen minutes. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a jar. Will keep for about a month in the fridge or process jar(s), to keep longer.
Serving Suggestions:
Wonderful on Maple Garam Masala Glazed Ham.
Recipe Summary:
Servings: 1 pint
Total time: 1 1/2 minutes
Thanks to: Shantelle Stephens, Savory Spice Shop Employee
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