Apple Chutney With Ginger And Cinnamon

1 teaspoon avocado oil (or your preferred oil)

½ cup yellow onions (chopped)

¼ teaspoon finely grated ginger (I use a Microplane zester)

¼ teaspoon curry powder

⅛ teaspoon cinnamon

3 cups peeled and chopped apples (chopped small* (Discard apple cores))

½ teaspoon apple cider vinegar

2 teaspoons agave syrup (or maple syrup)

¼ teaspoon salt

Bring pot to a medium heat with oil. Add onions and saute until softened and fragrant (a few minutes). Add freshly zested ginger, and stir to combine. Then stir in curry powder and cinnamon, and let them toast for 30 seconds to a minute.
Add peeled & chopped apples, apple cider vinegar, agave syrup, and salt to pot.
Turn heat to low. Stir and cover for 12 to 15 minutes, until the apples have softened and are starting to break down a little.
Some apples are juicier than others. If there is excess liquid, take the lid off of the pot and allow the apple chutney to cook for a couple of minutes more.
Remove from heat & serve right away. Or put the apple chutney in a covered container and move to the refrigerator.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Chutney

Cuisine🇺🇸American

Occasions🍽️Accompaniment📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 30m