Apricot Apple Chutney
Excellent complement when serving pork, lamb, chicken and when served on toasted French bread.
- 1½ pounds (690 g) green apples chopped and peeled #4 blade
- 6 dried apricots
- ¼ cup (180 ml) water
- 1 ¼ cups brown sugar
- ¼ cup raisins
- 1 onion, chopped and peeled #2 blade
- 1 clove garlic, minced
- ½ cup (160 ml) apple cider vinegar
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- ½ teaspoon garam masala*
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon cayenne pepper
Peel, core and cut apples in half and remove the stems with a paring knife and the core with a teaspoon. Using the Kitchen Machine and blade #3, place the skin side up away from the blade, chop and peel apples. Rinse apricots with cold water and dry, using chef knife slice thin.
Bring water to a simmer in 2-quart Saucepan (2 L utensil) stir in sugar and add remaining ingredients. Cover open vent and simmer 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 0; Carbohydrate Grams 27; Protein Grams 0; Cholesterol mg 0; Sodium mg 115.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.