This naturally vegan and gluten free recipe will be a holiday dinner favorite!
peeled and diced
green cardamom pods
mild curry powder
(I used Sharwoods Curry Powder)
apple cider vinegar
Heat oil in a medium sized pan over medium heat.
Once the oil is hot, add the onions saute until they are golden and translucent.
Add in apple and cook for a couple minutes.
Next, add in the sugar and stir frequently while it melts.
Bring the mixture to a simmer, cooking until the apples look like they have a bubbly fried "skin" on them (about 5-10 minutes).
Place whole spices in a tea ball or wrap in layers of cheesecloth.
Put the spice pack into the pot with the raisins and water and simmer until apples are soft but still firm enough to hold together.
Toss in the cranberries and cook until most of the cranberries have popped, but be careful to not cook your sauce to mush.
Take sauce off the heat and add vinegar.
Store in an airtight container in the refrigerator until ready to serve.
Serve at room temperature.
The recipe makes about 3 cups of chutney
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com