Are you familiar with chutney? Born in India, it’s basically fruit or vegetables + spices + vinegar + sweetness + heat (optional). You can make it as chunky or smooth as you like.
How to use chutney
- Use as a topping for turkey or pork. (Think Thanksgiving side dish.)
- Serve with curry dishes like Chickpea Curry with Sweet Potato.
- Mix into plain yogurt as a snack or dip.
- Combine with sweet potatoes or winter squash before roasting.
- Serve with sweet potato dishes such as Sweet Potato Hash or Baked Sweet Potato & Parsnip Latkes.
- Purée and use as a condiment for turkey, chicken, or veggie burgers.
- Purée and mix into meatloaf.
- Serve with cheese as a snack.
- Use as a topping for whole grain waffles or pancakes.
- Purée and use instead of ketchup.
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- ½ medium onion, minced
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 tablespoons raisins
- ½ teaspoon peeled, grated fresh ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 large apples, peeled and diced
- In a large saucepan, combine onion, brown sugar, vinegar, raisins, ginger, cinnamon, and cloves. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for about 5 minutes.
- Remove pan from heat and let sit, covered, for about 10 minutes.
- Stir in apples.
- Serve immediately or cool, then refrigerate, for up to 3 days.
Feel free to substitute dried cranberries for the raisins or use a combination.