Spiced Apple Chutney

My apple chutney is a warm fall condiment made with green apples and unique spices. It's great on pasture-raised pork medallions. Get the recipe now.

Warm spiced apple chutney served over a tender pork loin is lovely in the autumn when apples are in season. It's tart and sweet with a warm spicy kick. Make apple chutney Lectin Free Gourmet with my signature blend of spices. And instead of sugar, we'll use a touch of raw local honey for added prebiotics. This recipe is lectin free and Plant Paradox compliant. Read on to learn how to make it.

During fall months, I love to take advantage of Dr. Gundry's rule on seasonal fruit. He advises we look at fruit as nature's candy, and that we enjoy in moderation when in season.

Fall is apple season. It's my favorite time of year. Fall colors burst, and the air is crisp but not too cold. If I can find an excuse to eat an apple, I will. And this warm apple chutney is pure comfort.

If you're not familiar with chutney as a condiment, here's a little background. Chutney is typically associated with Indian cuisine. Traditional chutneys are made with tomatoes, onions and spices, with many culinary variations on the theme. Chutneys with vinegar are considered English-style chutneys and are also excellent.

My spiced apple chutney contains vinegar so it's considered an English-style chutney. You'll only need a few ingredients to make this delicious chutney. Check the recipe below to make sure you have everything. Let's go!

---

The Recipe

LFG Spiced Apple Chutney

2 Green Apples (cored and cubed)

1/2 Cup Apple Cider Vinegar

2 Tablespoons Raw Local Honey

1/2 teaspoon Cinnamon

1/2 teaspoon Cardomom

1/4 teaspoon Curry Powder

1/8 teaspoon Cayenne

Step 1: Throw ingredients in a pot

Into a medium saucepan add cubed apples, vinegar, honey and spices. Bring to a boil while stirring to incorporate all ingredients.

Step 2: Simmer

Cover the pot, reduce heat to lowest setting and simmer for 30 minutes. When it's done you should be able to stir the chutney so that most of the cubes disappear into a chunky thick sauce.

Serve over grilled pork tenderloin. It's also good on wild game hens. ENJOY!