This sweet-and-sour chutney has a crunch from the walnuts and makes the perfect complement to the Chopped Liver Pâté. Save any extra chutney for cheese and crackers the next day or to mix into a chicken salad.
By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: April 2013
Prep time 25 minutes
Total time 1 hour
Portion size 2 cups
Ingredients
2 tsp (10 mL) kosher olive oil
1 small onion, finely diced
2 Empire apples or Granny Smith apples, peeled and chopped
1/3 cup (75 mL) water
1/4 cup (60 mL) chopped dried apricots
1/4 cup (60 mL) chopped dried pears
3 tbsp (45 mL) packed brown sugar
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) lemon juice
1 pinch cinnamon1 cup (250 mL) chopped walnuts
Preparation
In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.
Stir in apples, water, apricot, pear, brown sugar, lemon zest, lemon juice and cinnamon; cook, stirring occasionally, until apples are tender, about 15 minutes. Stir in walnuts. Let cool, about 45 minutes. (Makeahead: Refrigerate in airtight container for up to 2 days.)
Nutritional Information Per 1 tbsp: about
cal 43 pro 1g totalfat 3g sat. fat 0
carb 5g dietaryfibre 1g sugar 4g chol 0mg
sodium 1mg potassium 53mg
% RDI:
calcium 1 iron 1 vit C 2 folate 2
http://www.canadianliving.com/food/apple_walnut_chutney.php
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