A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apple Raisin Chutney
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- #118427
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil
2 medium white or yellow onions, peeled and finely chopped
1 piece (2 inch size) fresh ginger root, peeled and minced
1 tablespoon fresh garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/4 cup pineapple juice
1/2 cup apple cider vinegar
1/2 cup light brown sugar
8 Granny Smith apples, peeled, cored and coarsely chopped
1/2 cup raisins
salt and freshly-ground black pepper, to taste
directions
In a large saucepan, heat the oil over medium heat. Add the onions and the ginger and cook for 5 minutes, stirring occasionally. Stir in the garlic and cook another 2 minutes.
Add the turmeric, cinnamon, cumin, cayenne, pineapple juice, vinegar, and the sugar and the apples. Lower the heat to low. Allow to simmer approximately 10 minutes or until the liquid has become syrupy and the apples are soft but not mushy.
Remove from heat and fold in the raisins. Season with salt and pepper to taste. The mixture should cool to a jam-like consistency. Remove from heat.
cook's notes
Can be stored, refrigerated and tightly covered for several weeks.
Recipe Source: Chef Roy Harland
added by
zolla
nutrition data
Nutritional data has not been calculated yet.
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