Apple Chutney Low Glycemic Sugar Free Food

EASY HEALTHY SUGAR-FREE APPLE CRISP

Steps:

• Preheat oven to 350 degrees.
• Grease an 8x8 baking dish. I use cooking spray.
• Place a saucepan on medium-high heat. Add the apples, cinnamon, vanilla, sweetener, and lemon juice. Stir and cook for 2-3 minutes until the apples are soft.
• Mix the cornstarch and water in a small bowl. Add to the pan and stir. Cook for 30 seconds.
• Transfer the apple mixture to the bottom of the baking dish.
• Combine the oats, brown sweetener, cinnamon and melted butter in a separate bowl.
• Spread the topping throughout the pan.
• Bake for 20 minutes.
• Loosely cover the pan with foil to prevent the topping from over-browning.
• Bake for an additional 20-25 minutes until the apples are soft.
• Cool before serving.

APPLE CHUTNEY

Steps:

• In a large saucepan, combine onion, brown sugar, vinegar, raisins, ginger, cinnamon, and cloves. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for about 5 minutes.
• Remove pan from heat and let sit, covered, for about 10 minutes.
• Stir in apples.
• Serve immediately or cool, then refrigerate, for up to 3 days.

LOW-SUGAR APPLE CHUTNEY

Steps:

• Heat oil in a medium sauce pot. Add red onion and sauté about 3 minutes until translucent. Add jalapeño and ginger and sauté 1 minute.
• Add remaining ingredients (apples through salt) and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney has thickened. Remove from heat and let cool.
• Store in a glass mason jar or airtight container in the refrigerator up to 3 weeks.

CLASSIC APPLE CHUTNEY

Steps:

• Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

APPLE CHUTNEY LOW GLYCEMIC SUGAR FREE RECIPE

Steps:

• Peel, core and coarsely chop apples. Put apples, onions, Garlic and raisins into a saucepan. Add salt, stevia powder or a 1/8 teaspoon of stevia powder, vinegar and spices and mix well. Heat gently, stirring to dissolve the stevia or a 1/8 teaspoon of stevia powder. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in Hot soapy water; rinse. Keep Hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 Hot jar at a time, leaving 1/4" head space. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Nutritional Facts Total Calories: 763.04