Cranberry Shallot Chutney Recipe

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Ingredients:

Serving

3 cups cranberries (fresh or frozen )
2 large granny smith apples, peeled, cored and chopped
1 1/4 cups light brown sugar , packed
1/3 cup raspberry vinegar
1/2 cup golden raisin
1/4 cup candied ginger, finely chopped
1/2 tsp salt
1/2 tsp curry powder ( madras)
1 orange , zest of (finely shredded)
2 shallots, peeled and minced
3/4 cup walnuts, toasted and chopped (or pecans)

Directions:

Place all the ingredients except the nuts in a large saucepan.
Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
Stir in the nuts.
Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
Process for 10 minutes using boiling water bath method.
Remove jars from water and wait for the ping to make sure they are sealed.
Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	341.34 Kcal (1429 kJ)
Calories from fat	41.59 Kcal
		% Daily Value*
Total Fat	4.62g	7%
Sodium	109.43mg	5%
Potassium	240.37mg	5%
Total Carbs	75.1g	25%
Sugars	62.45g	250%
Dietary Fiber	1.62g	6%
Protein	2.75g	6%
Vitamin C	40.9mg	68%
Iron	0.8mg	4%
Calcium	47mg	5%

Amount Per 100 g
Calories	226.11 Kcal (947 kJ)
Calories from fat	27.55 Kcal
		% Daily Value*
Total Fat	3.06g	7%
Sodium	72.49mg	5%
Potassium	159.23mg	5%
Total Carbs	49.75g	25%
Sugars	41.37g	250%
Dietary Fiber	1.07g	6%
Protein	1.82g	6%
Vitamin C	27.1mg	68%
Iron	0.5mg	4%
Calcium	31.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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