September Healthy Recipe – Apple-Plum Chutney
With the holidays right around the corner, this tasty, spicy-hot chutney is great for parties or for a wonderful homemade hostess gift! It is especially wonderful atop Brie, served on a cheese board with bread or crackers. It's also great with lamb, pork, or poultry.
Makes about 4 cups / Prep tips: When plums are out of season, use red or green pears. To tame the fiery heat, omit the jalapeño seeds. Make sure all ingredients are organic or locally grown without chemicals.
1 3/4 cups organic brown rice vinegar
1 1/2 cups natural cane sugar (Try Agave Nectar as a healthy substitute)
1 pound Granny Smith apples, peeled, cored, and chopped into 1-inch pieces (about 3 1/2 cups)
2 21/2-inch-long cinnamon sticks
1 large white onion, minced
1 jalapeño pepper, minced with seeds
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
1 bay leaf
1/4 cup organic raisins
1/2 pound firm dark purple plums, cored and cut into 1/2-inch pieces
1. Bring vinegar and sugar to a boil over medium-high heat in a 4-quart stockpot; simmer until sugar dissolves, about 2 minutes. Add apples, cinnamon sticks, onion, jalapeño, garlic, ginger, mustard, cayenne, sea salt, and bay leaf. Simmer, uncovered, for about 20 minutes.
2. Add raisins and cook an additional 10 minutes, then add plums and cook about 10 minutes more, or until chutney has thickened. Let cool. Remove bay leaf and cinnamon sticks before serving.
PER SERVING (1/2 cup): 216 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 57g carb, 2g fiber, 284mg sodium