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

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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 1 mg cholesterol; 167 mg sodium. 171 mg potassium; 45 g carbohydrates; 1 g fiber; 42 g sugar; 1 g protein; 0 g trans fatty acid; 41 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 1 mg iron;

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