Microwave Apple and Redcurrant Chutney

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 128, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 28 G., fiber 3 G., cholesterol 5 mg, sodium 306 mg, sugar 20 G.

This microwave-safe chutney with redcurrant jam, apples, and dried cranberries is incredibly easy to make. Serve it with festive meats or roast poultry and enjoy a vibrant bouquet of sweet, spicy, and tart flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup redcurrant jam
3 tablespoons of apple cider vinegar
1 tbsp unsalted butter
2 tsp finely chopped peeled ginger root
1 cinnamon stick
1 shallot, chopped
3 baking apples, such as Mackintosh, peeled and diced
1/4 cup dried cranberries
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: currant, apples, dried cranberries, apple cider vinegar, cinnamon, ginger root

Cooking the dish according to the recipe:

In a large microwave-safe bowl, combine the jam, vinegar, butter, ginger, cinnamon stick, shallot, and 1/2 teaspoon salt. Cover loosely and heat for 2 minutes. Carefully lift the lid, add the apples and cranberries, and toss to coat.
Cover again and heat on high until the apples are very soft and have lost their shape, about 10 minutes. Remove the lid and let the chutney cool for 10 minutes. Stir in the parsley.

Categories:

recipe / Microwave oven / Summer dishes / Festive dishes / Dinner party / Calorie content of prepared meals / Sauces / Dips / Food Network - recipes / Indian cuisine