I’m a big fan of flavour, and one of the best ways to infuse some pizazz into your foods is with a dip, dressing, or sauce.
Chutney is one of my favourite sauces. Calming to spice, uplifting to savoury, there’s nothing this sweet and tangy taster can’t do! And there are endless directions you can go in in terms of making it your own. Many people think of mango when it comes to chutney, but as long as you have some sort of fruity base and vinegary buddy, you’re on your way to chutney-ville.
This particular recipe is not only dead-easy, but provides a bit of a seasonal flair for your fall and winter-time dishes with apples subbing in for mango, cranberries in place of the raisins, and the hint of cinnamon, clove, and ginger, all of which are blood-sugar balancing and immune boosting (a welcome combo at this time of year). And let’s not forget about the digestively stimulating apple cider vinegar for yet another wellness bonus!
Apple Cranberry Chutney (Plant-based, Paleo-friendly)
*Prep time: 5 mins
*Cook time: About 10 minutes
*Makes about 2 cups of chutney
- 2 cups cored, peeled, and diced apple (about 2 large apples)
- 1 cup dried cranberries (sugar-free)
- 1 tblsp maple syrup
- 1 tblsp water
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground clove
- Pinch of salt
- 1 tablespoon apple cider vinegar (to be added last)
- Place all ingredients except the apple cider vinegar into a small to medium sized saucepan
- On a medium-low heat, bring to a simmer, gently stirring until all the ingredients are mixed well
- Allow to cook with the lid on for about 15 minutes, then add the vinegar and mix well again
- Cook for another 10 minutes, stirring once or twice
- Place the hot chutney into a jar or two, and allow to cool with the lid off before serving, or with the lid on to seal for storage.