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).

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
1 hr
Servings:
6
Yield:
1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; cholesterol 1mg; carbohydrates 45g; insoluble fiber 1g; sugars 42g; protein 1g; vitamin a 40.9IU; vitamin c 30.8mg; thiamin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 13.8mcg; vitamin b12 0.1mcg; sodium 167mg; potassium 171mg; calcium 46mg; iron 0.6mg.
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