Name: Apple Cranberry Yellow Curry Chutney
Cook time: 1 hour 30 minutes
Yield: 2 cups
Ingredients: 2 Gala apples, peeled, cored and sliced ¼-inch thick; 1/4 cup light brown sugar, not packed; 3 Tbsp. water; 1 clove garlic, minced; 3 Tbsp. apple cider vinegar; 2 tsp. curry powder of choice:; 1/4 cup yellow onion, finely chopped; 2 plum tomatoes, finely chopped; 1/4 cup dried cranberries

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Apple Cranberry Yellow Curry Chutney

Recipe by Shantelle Stephens

Healthy Cooking

This simple condiment adds unique flavor to a cheese and cracker plate, a holiday ham, or a grilled cheese sandwich.

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Serves 2 cups

Cooking Time 1 hour 30 minutes

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Ingredients

2 Gala apples, peeled, cored and sliced ¼-inch thick 1/4 cup light brown sugar, not packed 3 Tbsp. water 1 clove garlic, minced 3 Tbsp. apple cider vinegar 2 tsp. curry powder of choice: Madras Curry Powder Medium Yellow Curry Powder

1 tsp. Yellow Mustard Seeds

2 pinches salt 1/4 cup yellow onion, finely chopped 2 plum tomatoes, finely chopped 1/4 cup dried cranberries

Madras Curry Powder (Salt-Free)

Medium Yellow Curry Powder (Salt-Free)

Mayan Sea Salt

Directions

Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium-high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about 1 hour and 15 min. 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 sterilized, sealable jar.

Recipe Notes

Will keep for about a month in a sterilized, sealed jar the refrigerator.