Fruit Chutney with Spiced Chips | Midwest Living
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Fruit Chutney with Spiced Chips

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Fruit Chutney with Spiced Chips

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  • Makes: 24 servings
  • Yield: 2 generous tablespoons chutney, 3 chips, and a scant teaspoon goat cheese per serving
  • Prep 25 mins
  • Slow Cook 2 hrs (high)

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Ingredients

  • 2 large apples, such as Braeburn, cored and cut into 1-inch pieces
  • 2 large pears, such as Anjou, cored and cut into 1-inch pieces
  • 1 sweet onion, chopped
  • 1 cup fresh or frozen whole cranberries, thawed
  • 1/3 cup packed brown sugar*
  • 1/4 cup balsamic vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 recipe Spiced Chips
  • 4 ounces goat cheese (chevre), crumbled

Directions

  1. For fruit chutney, in a 3 1/2- or 4-quart slow cooker combine apples, pears, onion, cranberries. brown sugar, vinegar, cinnamon, ginger, and salt.
  2. Cover and cook on high-heat setting for 1 hour. In a small bowl combine cornstarch and the cold water; stir into cooker. Cover and cook on high-heat setting for 1 hour more.
  3. Serve chutney warm or at room temperature with Spiced Chips and top each serving with crumbled goat cheese.

Tip

  • *Sugar Substitutes: Choose from Sweet'N'Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
  • *Sugar Substitutes: Per Serving with Substitute: Same as above except 102 cal., 181 mg sodium, 18 g carb., 7 g sugar. Exchanges: no Other carb. Carb. Choices: 1.

Spiced Chips

Ingredients

  • 9 whole wheat tortillas
  • Nonstick cooking spray
  • 1/2 teaspoon granulated sugar**
  • 1/4 teaspoon ground coriander

Directions

  1. Preheat oven to 400 degrees F. Using a pizza wheel, cut whole wheat tortillas each into eight wedges. Place tortilla wedges in a single layer on baking sheets. Lightly coat wedges with cooking spray. Mix together sugar and coriander. Sprinkle evenly over tortilla wedges. Bake for 10 minutes, turning once halfway through baking. Makes 72 chips.

Nutrition Facts

(Fruit Chutney with Spiced Chips)

Servings Per Recipe 24, Starch () 1, Other Carb () 1, carb. (g) 21, pro. (g) 3, chol. (mg) 4, Fat () 1, Fat, total (g) 2, sat. fat (g) 1, fiber (g) 2, sugar (g) 9, cal. (kcal) 114, Thiamin (mg) 0, vit. C (mg) 3, vit. A (IU) 97, Potassium (mg) 80, sodium (mg) 182, iron (mg) 1, calcium (mg) 30, Folate (µg) 4, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Trans fatty acid (g) 0, Carb Choice () 2

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