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Ingredientes
- 1/2 Tbsp. sherry vinegar
- 1 Tbsp. brown sugar
- 1 tsp curry pwdr
- 1/2 tsp grated ginger
- 1 x cinnamon stick
- 1 x star anise Zest of 1 lime
- 1 x shallot minced
- 2 x garlic cloves minced
- 2 tsp canola oil
- 2 Tbsp. lingonberries
- 1 Tbsp. black currants
- 2 Tbsp. dry cranberries
- 2 Tbsp. blueberries
- 1 Tbsp. diced dry apricots
- 1/2 c. orange juice
- 1 Tbsp. Dijon mustard
Direcciones
- In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.
- Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 min. Add in dry ingredients to pan and allow to caramelize.
- Stir in berries and dry apricots and continue cooking over medium heat for 3 min. Add in orange juice and simmer for 15 to 20 min, stirring occasionally. Remove pan from the heat and stir in mustard.
- Chutney can be stored in a sealed container in the refrigerator for up to two weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 260 | |
| Calories from Fat 90 | 35% |
| Total Fat 10.29g | 13% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 474mg | 14% |
| Total Carbs 42.12g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 33.19g | 22% |
| Protein 2.82g | 5% |
