Spicy Apple - Carrot Chutney
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 15
Adapted from Gluten Free & Vegan Holidays by Jennifer Katzinger, this Fall/Winter chutney is sweet, savoury and packed with flavour from cumin, coriander, cardamom, black pepper, mustard powder, cinnamon, cloves, nutmeg, Chinese 5 spice powder, red pepper flakes, Schezuan peppercorns, garlic and fresh ginger! Read more Makes ~3 ¾ cups, 15 (1/4 cup) servings See less
Ingredients
- 1 tbsp flavourful coconut oil shopping list
- 1 large red onion, minced shopping list
- ¼ tsp cumin shopping list
- ⅛ tsp coriander shopping list
- ⅛ tsp cardamom shopping list
- 1 tsp ground black pepper shopping list
- ⅛ tsp mustard powder shopping list
- ⅛ tsp cinnamon shopping list
- ⅛ tsp cloves shopping list
- ⅛ tsp nutmeg shopping list
- ½ tsp Chinese 5 spice powder shopping list
- ¼ tsp red pepper flakes shopping list
- Pinch salt shopping list
- Pinch Schezuan peppercorns shopping list
- 1 tsp grated peeled fresh ginger shopping list
- 2 cloves garlic, minced shopping list
- 4 large apples, partially peeled, cored, and finely diced shopping list
- 1 large carrot, finely diced shopping list
- ½ cup raisins shopping list
- ¼ cup coarsely grated coconut shopping list
- 2 tbsp raw sugar shopping list
- ¼ cup xylitol or cup-for-cup stevia shopping list
- ¼ cup apple cider vinegar shopping list
- 1 cup apple juice shopping list
How to make it
- Melt the coconut oil in a large pot over medium heat.
- Add the onion, spices, ginger and garlic and sauté 15 minutes, until the onions have softened.
- Add the apples, carrots, raisins, coconut, sugar, xylitol, cider vinegar and apple juice.
- Simmer, uncovered, for 20 minutes (stirring occasionally), until the apples are soft and falling apart.
- Ladle into jars and can in a waterbath for 20 minutes or store in the fridge up to 3 weeks.
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