Apple Plum Chutney
Makes 2 1/4 cups (560 mL)
The autumn harvest of apples and plums bring with it a good reason to make this spicy, warm, ruby-red chutney. Take advantage of plum season and double or triple the recipe to freeze in small containers for up to 6 months. Otherwise keep the chutney in a closed container and refrigerated, for up to 2 weeks. Serve it with any of the Indian dishes listed in the Indian Menu. This chutney also goes well as a topping with the Lem-Un-Cheesecake with Crumb Crust and with Vegan Dasz Ice Cream.
3 cups (750 mL) unpeeled, diced red apples
3 cups (750 mL) quartered prune plums, about 15
2 tablespoons (30 mL) maple syrup or other sweetener
1 1/2 teaspoons (7 mL) minced lemon peel
3 tablespoons (45 mL) freshly squeezed lemon juice
2 teaspoons (10 mL) vanilla extract
1/2 teaspoon (2 mL) cinnamon
Pinch of ground cloves
Put the apple, plums, maple syrup, lemon peel, lemon juice, vanilla, cinnamon, and cloves in a medium saucepan and bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 20 minutes or until the plums are disintegrated.
Per 1/4 cup (60 mL): calories: 66, protein: 1 g, fat: 0.4 g, carbohydrate: 16 g (13 g from sugar), dietary fibre: 2 g, calcium: 10 mg, iron: 0.2 mg, magnesium: 7 mg, phosphorus: 11 mg, potassium: 158 mg, sodium: 1 mg, zinc: 0.3 mg, thiamin: 0 mg, riboflavin: 0.1 mg, niacin: 0.3 mg, vitamin B 6: 0.1 mg, folate: 3 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 10 mg, vitamin E: 0.4 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 3%, fat 6%, carbohydrate 91%
