PREP TIME: 10 minutes
COOK TIME: 35 minutes
This sweet and vinegary condiment is the perfect complement to pork, ham, or chicken. Leaving the peel on the apples adds fiber. Serve it in a pretty bowl with a special serving spoon or in the crown of the roast.
6 cups unsweetened apple cider
5 medium white onions or sweet onions (such as Vidalia), quartered
½ cup cider vinegar
1 tablespoon granular sugar substitute
1 tablespoon minced fresh ginger
3 large Granny Smith apples, diced
Pinch of ground cinnamon or ground cloves
¼ teaspoon salt
Pinch of freshly ground black pepper
Combine cider, onions, vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid is reduced to a syrupy consistency, 20 to 25 minutes.
Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5 to 10 minutes. Serve warm or at room temperature.
Makes 2 cups
NUTRITION AT A GLANCE
Per tablespoon: 35 calories, 0 g fat, 0 g saturated fat, 0 g protein, 9 g carbohydrate, 3 g fiber, 25 mg sodium
MAKE-AHEAD: The entire recipe can be made up to 2 days in advance; keep chutney refrigerated in a covered container until ready to serve.