WALNUT CHUTNEY
12 Best Foods Cookbook by Dana Jacobi
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.
Makes 2 cups
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.
Per serving (1/4 cup): 193 calories, 7 g fat, 1 g saturated fat, 2 g protein, 34 g carbohydrates, 3 g fiber
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