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Apple Chutney, Quick and Easy, Paleo and AIP

November 1, 2015 By Angie 4 Comments

Homemade Apple ChutneyChutney is quite an exciting condiment. Sweet and sharp at the same time, it adds a bit of spark to otherwise simple meals. I seem be to making this Fresh Apple Chutney at least once a week at the moment, partly because Lina’s big box of apples are begging to be used, and mostly because we love it. A jar disappears in a couple of days. Spoonfuls of it will make its way onto sliced chicken breast, a pork chop, or roast beef. It spices up yesterdays’ leftovers which are being served cold for lunch. It’s a perfect sauce for meatloaf, or our Rosemary, Fennel and Garlic All Day Beef Burgers. And best of all, it’s easy, quick and stress-free.

Apple Chutney, Quick and Easy, Paleo and AIP

Fresh Homemade Apple ChutneyLooking for the recipe? Scroll all the way down.

A fresh variation on the traditional condiment, this Apple Chutney isn’t meant to be put into sterilized jars and kept for months. Make it. Use it. Then make some more. I try to keep my sulfite intake down to a bare minimum, as with the natural sweetners, so there’s enough sugar to sweeten, and enough vinegar to add sharpness, but not really enough to preserve.

Use the recipe as the basis for your own experiments, because we all have different preferences. I’ve made the Chutney with double the vinegar, but for me it becomes too sharp. You might like it. And personally, I find that ginger becomes overpowering if the dose is too generous – but maybe you want the added punch. A lot of Chutney recipes call for a hot spice – paprika, or chili – but because we limit our intake of nightshades I don’t add it to the mix.

I use my Festive Spice Mix as the base, and then add a little more of whichever flavour I want to enhance. If you haven’t got around to grinding up the six spices in the Festive Spice Mix  – why? Do it now! It’s such a convenient and evocative blend for this time of year. I pop a teaspoon of it into so many dishes. I’ve also made the chutney using just cinnamon, cloves and ginger, and it’s just as good. These three gentle spices are totally okay if you are following a strict Autoimmune Protocol.

My favorite is to use Concentrated Date Juice as the natural sweetener – it gives the Chutney a lovely dark colour. I’ve also used Muscovar Sugar, which is fine. Some ingredients are difficult to find here in Italy, and I’ve only just found Molasses for the first time. So my next batch will be with Molasses. Maple Syrup could be interesting as well.

This post has been shared on the AIP Recipe Roundtable.


I hope this chutney gives your meals a little extra something.

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Apple Chutney, Quick and Easy, Paleo and AIP
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
This Quick and Easy Apple Chutney will add a dash of excitement to your meat, pork and poulty dishes. Both sweet and sharp, and just 35 minutes from start to finish, it is a fresh take on the traditional preserve. This recipe fills a jar-jam, but - if your house is like my house - it'll be gone in a couple of days.
Paleomantic: Angelina Brazzale
Recipe type: Sauces, Condiments and Spreads
This fits: Paleo, AIP, Whole 30
Serves: 1 jar
Ingredients
  • 2 cups cored, peeled and diced apple
  • 2 tablespoons sultanas
  • 1 tablespoon Concentrated Date Juice or 1 tablespoon Muscovar Sugar or 1 tablespoon Molasses
  • 1 tablespoon water
  • 1 tablespoon Apple Cider Vinegar, to be added last
  • Spices: Paleo
  • 1 teaspoon Festive Spice Mix (see my recipe categorised in Condiments)
  • ½ teaspoon ginger
  • 1 teaspoon cloves
  • Spices: AIP
  • ½ teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon or 1 x 10cm thin cinnamon stick
Instructions
  1. Place all ingredients except the Apple Cider Vinegar into a small (1 litre capacity) saucepan.
  2. On a medium heat, bring to simmer, gently mixing with a wooded spoon until the sweetner and spices are well mixed with the apple. Pop on the lid.
  3. Allow to cook with the lid on for 15 minutes, then add the vinegar and mix well.
  4. Cook for another 10 minutes, stirring once or twice.
  5. Place the hot chutney into 200 mililitre capacity jar, and allow to cool with the lid off.
  6. Serve cold as an accompaniment to beef, pork and poulty dishes.
3.4.3177

 

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Related

Filed Under: Autoimmune Protocol, Autumn / Winter, Sauces, Condiments and Spreads, Spring / Summer Tagged With: autumn/winter, bbq, beef, lamb, paleo, paleo diet, Paleo Recipes, paleomantic, whole 30

Previous Post: « What’s Wrong with Industrial Seed and Vegetable Oils?
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Reader Interactions

Comments

  1. Kat

    November 4, 2015 at 11:10 am

    Angie

    This looks amazing! thank you for posting I’m going to try this! #inspiriing

    Reply
    • Angie

      November 4, 2015 at 12:22 pm

      Hey, thanks Kat! It is amazing. It’s great in lettuce wrapped up with everything – avocado, carrot, sprouts… To be honest, it’s good just straight from the jar. Enjoy! A

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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I’m neither a doctor nor a nutritionist, but, as a Primal Health Coach, I can work in collaboration with them.  I’m a person with a passion for health, food and learning, and I want to share my findings with you. All opinions expressed here are my own. Be sure to seek the supervision of a licensed healthcare professional before making changes to your diet or prescription medications.

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Recipe! Make ahead meals. Take away meals. "I'm ha Recipe! Make ahead meals. Take away meals. "I'm having trouble with food preparation." "I leave home at 4.30am. What can I have for breakfast, instead of a brioche?". These two questions, yesterday.

👏 Egg & Bacon Muffins are one of the easiest, best, healthiest & tastiest things you can make in advance. They're easy to pack & don't require cutlery. Pack them with whatever: spinach, pre-cooked pumpkin, cauliflower. Quality protein from the eggs, healthy saturated fat from the bacon, goodness from the vegetables. Filling, sustaining, nourshing.

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Makes 6
🥄 5 eggs | 3 rashers bacon | 1/4 cauliflower | 1 cup fresh parsely, chives, thyme

1. Preheat oven to 180°C/ 360°F. Grease 6 large silicon muffin moulds & place them on a baking tray.
2. Lightly beat the eggs with a pinch of salt. Cut the bacon into 1cm cubes. Finely chop the cauliflower so that you have 1 cup of 'rice'. Mince the fresh herbs.
3. Place the bacon & cauliflower into a frypan. Sautè over a medium heat until fat is released & cauliflower has softened, about 5 mins. Take off  heat & allow to cool slightly. Add minced herbs, stir to combine. Spoon into muffin moulds.
4. Pour over the beaten egg, stopping a little before reaching the top.
5. Bake 40 minutes or until puffed up & golden. Remove from oven. They'll shrink a little as they cool.

Store in an airtight container in the fridge & consume within a couple of days.

🙋🏻‍♀️
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🌷 In our unconscious, there are the seeds of both beautiful & ugly flowers.

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🌷 Then go back to cultivating your beautiful flowers. 

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🦋 If you’re holding in your hand the seeds of health, freedom & joy, what do you want the flowers to look like?
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 🦋 What conditions do they need in order to grow?

Share in the comments! 🐝

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This was lunch today: Low carb, quality protein an This was lunch today: Low carb, quality protein and hidden healthy fats. I made a marinade of olive oil, lemon juice, salt, fresh ginger, fresh rosemary and chives and soaked the steak in it for about half an hour.

Then I pan fried pumpkin in butter! So good.

The leaves are the hearts of various types of radicchio - here in Italy, we love our bitter greens. The salad is doused with extra virgin olive oil.

After this gorgeous plate, we had a small fruit salad (half a banana, a quarter apple and half a kiwi is enough for both of us) topped with grated coconut, chunky coconut chips, thick coconut cream AND.... a spoonful of collagen for extra healing.

So, the hidden healthy fats: butter, extra virgin olive oil, coconut everything.

What did you have (or what are you preparing) for lunch today? How are you adding healthy fats?

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Relieved. Amazed. Visibly healing. And because of Relieved. Amazed. Visibly healing. And because of this, feeling confident, lucid and bold. This is how Sandra is presenting right now. Before she started, she was anxious, confused, in chronic pain, frustrated from lack of explanations and feeling horribly unattractive because of the outbreaks on her skin. 

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And I feel so blessed. It’s amazing to have people trust you enough that they’re willing to invest in your support & follow your advice even though some suggestions may seem strange... 

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The way you start the day impacts upon how the res The way you start the day impacts upon how the rest of the day unfolds: Is this true for you? It is for me.

My morning wake-up and get ready routine looks like this:

🐝 I get up when my eyes open, around 6.30am.
☕️ Coffee and a magazine on the couch (with 🐾).
🧘🏻‍♀️ Meditation, 25 minutes.
🍳 Breakfast, proteine and fat.
🌿 Walk, stretching, nature.

All that done (& the bed made, dishes washed etc), I'm at the desk around 9am, happy to have made time for myself, spirit, body and mind.

What's your Morning Routine? Are you happy with it? If not, how would you like it to be different?

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PALEOMANTIC

Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
Read my story here

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