A dollop of sweet-tart chutney is a nice way to dress up both spicy curried and mild grain and bean dishes.

　　

Ingredients

makes about 2 cups, 8 servings or more

　　1 tablespoon olive oil or other light vegetable oil

　　1 large onion, finely chopped

　　1 medium tart apple, peeled, cored, and diced

　　1 heaping cup chopped dried apricots

　　1/3 cup orange juice, preferably fresh

　　1 teaspoon grated fresh ginger, or more to taste

　　Juice of 1/2 lemon

　　2 tablespoons apple cider vinegar

　　Cayenne pepper to taste

　　

Step 1

Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add the remaining ingredients and bring to a gentle simmer. Cook over low heat, covered, for 15 to 20 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, uncover and cook until thickened.

　　

Step 3

Let cool to room temperature and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.

　　

nutrition information

Step 4

(per 1/4-cup serving)

　　

Step 5

Calories: 39

　　

Step 6

Total Fat: 2g

　　

Step 7

Protein: 0g

　　

Step 8

Carbohydrates: 6g

　　

Step 9

Fiber: 1g

　　

Step 10

Sodium: 1mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).