Source: dLife

Chunky apple and cranberry chutney with a hint of spice.

Servings

1 tbsp vegetable oil
2 cup fresh chopped onion
1 whole cloves
0.25 tsp ground cinnamon
0.25 tsp ground cumin
0.12 tsp cardamom, ground
0.12 tsp ground turmeric
0.12 tsp ground red pepper (cayenne)
5 cup chopped apples (choose Gala or Braeburn)
0.5 cup fresh cranberries
0.5 cup packed brown sugar
0.25 cup cider vinegar
1 tsp fresh ginger root , peeled and minced

1 Pour oil in a pot and heat. Saute onion, cloves, cinnamon, cumin, cardamom, turmeric, and red pepper 5 minutes. Mix in apples, cranberries, brown sugar, vinegar, and ginger and cook 15 minutes, stirring often. Remove cloves before serving; serve warm.

Leftover chutney can be stored, chilled for up to 2 weeks.