Apple Currant Chutney

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
35
protein 
0 g
sodium 
86 mg
carbohydrates 
8 g
fat 
Trace
fiber  
0 g
cholesterol 
0 mg
Servings 
8 (2 Tbsp ea.)
Ingredients 

1 tsp canola oil
3 Tbsp diced red onion
1 Tbsp fresh minced ginger
¾ cup peeled and chopped Macintosh apples
2 Tbsp red wine vinegar
3 Tbsp water
1 Tbsp brown sugar
Pinch ground allspice
½ tsp sea salt
3 Tbsp dried currants

Instructions 
  1. In a large saucepan, heat canola oil over medium heat and sauté onion and ginger until onions are translucent. Add apples and cook an additional 3 minutes.
  2. Stir in vinegar, water, brown sugar and allspice and cook an additional 15 to 20 minutes, or until apples are soft.
  3. Remove the mixture from heat and mash slightly with a potato masher. Finish with salt and stir in currants.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein