Eosinophilic Esophagitis Friendly Vegan Apple Chutney
Total time55 min
Prep time15 min
Cook time40 min
5.0(9)
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Learn more →Ingredients
8 servings
- 1 lb (about 3 medium) apples, peeled, cored, and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- ½ cup apple cider vinegar
- ½ cup packed light brown sugar
- ¼ cup golden raisins
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
- ½ tsp salt
Instructions
- 1
Combine the diced apples, onion, ginger, garlic, apple cider vinegar, brown sugar, golden raisins, cumin, coriander, cinnamon, turmeric, red pepper flakes, and salt in a medium saucepan. Stir to combine.
- 2
Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar dissolves and the liquid begins to bubble actively, about 3–4 minutes.
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