Mushroom Chutney

Makes 1 pint
Time 1 hr

Sweet and spicy flavors blend perfectly to complement roasted poultry and meats. Leftover chutney makes a piquant condiment for both hot and cold sandwiches.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespooncanola oil
    1/2 teaspoonyellow mustard seeds
    1/2onion, finely diced
    1 poundassorted mushrooms, such as oyster, lobster, cremini and shiitake, cleaned and chopped
    1 tablespoonminced fresh ginger
    1/4 teaspooncrushed red chile flakes
    1/4 teaspoonground cinnamon
    1/4 teaspoonground cloves
    1/4 teaspoonground cumin
    1/2 teaspoonfine sea salt
    1/4 cupbrown sugar
    1/3 cupsherry vinegar

Exclusively for Prime members in select ZIP codes.

Method

Heat oil in a large heavy skillet over medium-high heat. 


Add mustard seeds. 


When seeds start to pop, turn off heat and cover until popping stops. 


Remove the cover and return the skillet to medium-high heat. 


Add onion and mushrooms and sauté until softened, about 10 minutes. 


Stir in ginger and spices. 


Add salt, sugar and vinegar and reduce heat to low. 


Cover and simmer for 40 minutes. Serve warm.

Nutritional Info

Serving Size

2 Tablespoons

Calories

35

Total Fat

1g

Saturated Fat

0g

Cholesterol

0mg

Sodium

75mg

Total Carbohydrate

5g

Dietary Fiber

0g

Total Sugars

4g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.