Delicious with pork, this sweet, tangy chutney would also be a good match for chicken or a cheese board. At Chef Camp in Minnesota, it's served with Chilean-Spiced Pork Roast (also on midwestliving.com).

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Ingredients

Directions

  • Combine all ingredients in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low heat. Simmer, uncovered, stirring occasionally with a wooden spoon, until chutney reaches a syrupy, honey-like thickness, about 45 minutes. Remove cinnamon stick. Cool completely, then season to taste with more salt. Stored in a lidded jar in the refrigerator for up to 2 weeks.

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*Shopping Tip

Buy fresh lemongrass at Asian markets, or take advantage of an easy shortcut: Many large supermarkets stock tubes of ground-up lemongrass in the produce section. Squeeze a spoonful into stir-fries, curries and marinades for a fragrant boost of Thai flavor.

Nutrition Facts

183 calories; 0 g total fat; 1 mg cholesterol; 167 mg sodium. 45 g carbohydrates; 1 g protein;

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