Low FODMAP Cranberry Walnut Chutney

Name: Low FODMAP Cranberry Walnut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12- ounces (340 g) cranberries, fresh or frozen, ((no need to defrost)); 4- ounces (115 g; 1 cup) chopped, peeled apple, (such as Pink Lady or Granny Smith); 1 cup (166 g) raisins; 1 cup (240 ml) water; ¾ cup (160 g) firmly packed light brown sugar; ⅔ cup (165 ml) freshly squeezed orange juice; ½ cup (32 g) finely chopped scallions, green parts only; ¼ cup (60 ml) apple cider vinegar; ¼ cup (60 ml) honey; ¼ cup (18 g) finely chopped leek bulb; ¼ cup (29 g) finely chopped, toasted walnuts; 2 tablespoons finely grated fresh peeled ginger root, ( made with a rasp-style zester); 2 teaspoons finely grated orange zest, (made with a rasp-style zester); ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon low FODMAP garlic powder, (such as FreeFod Garlic Replacer or Fodmazing Garlic Substitute Replacer); ¼ teaspoon ground cloves; ¼ teaspoon ground coriander; ¼ teaspoon red pepper flakes; 1/8 teaspoon kosher salt

Instructions

Prep:15minCook:30min

Our Low FODMAP Cranberry Walnut Chutney is sweet and tangy, and packed with spices, a little heat from red pepper flakes and the crunch of walnuts. It is perfect alongside roasted poultry or pork, in particular. It is literally a dump and cook recipe, so simple that anyone can make it. Consider making a double batch, which is no more difficult, because you're going to want to have this around.Low FODMAP Serving Size Info: Makes about 4 cups; 2 tablespoon serving size; 32 servings.

Updated at: Thu, 20 Feb 2025 12:07:23 GMT