Liz Schmitt is a San Diego food blogger whose lifestyle changed dramatically following her husband’s heart attack a few years ago. As her husband began his recovery, Liz cut most of the salt from their diet, modifying her cooking to adjust to a low-sodium diet. Recently, Liz lost thirty pounds through portion control and healthier food choices. Follow Liz on her blog, Liz The Chef or on Twitter, Facebook, Pinterest and Google Plus.
This is a guest post for October Unprocessed. If this is your first time here, welcome! …and it’s not too late to join in!
Most diets designed for weight loss become pretty boring with the passing weeks and months. I’ve been working on mine since March, fixing lots of simply prepared fish and chicken. We eat so much of the stuff that I sometimes look in the mirror and expect to see that I’ve sprouted feathers or grown gills.
Homemade chutneys are a terrific way to amp up either a snack or a meal without adding too many extra calories or salt. Making chutney is easier than most jam recipes, and are a nice alternative to a bottle of wine for your host/hostess gift. I have about a half a dozen recipes I make, depending on what is in season. Whenever possible, I use organic ingredients.
Pomegranate molasses can be found at Whole Foods, online, or in Middle-Eastern markets, or you can follow Beth’s instructions for making your own.
- 2 ½ cups honey
- 2 cups apple cider vinegar
- 2 pounds Honey Crisp apples, cored, chopped, unpeeled
- 1 pound dried figs, stemmed and chopped
- 1 cup golden raisins
- 1 large yellow onion, chopped
- 1 cup fresh orange juice
- zest and juice of 1 Meyer lemon – or any lemon
- 1 large clove garlic, peeled and thinly sliced
- 1 tablespoon pomegranate molasses
- 1 tablespoon mustard seed
- 1 teaspoon grated ginger root
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne pepper
- Using a large, heavy-bottomed pot, such as a Dutch oven, combine the honey and vinegar. Over medium heat, stir until the mixture comes to a boil
- Add all remaining ingredients. Stir to mix well, bring chutney back to a boil, then reduce heat to simmer.
- Cook over low heat, uncovered, for 2 hours, stirring occasionally.
- Ladle into sterile jars, and can in a water-bath according to safe canning procedures. Alternatively, chutney can be stored in fridge in covered containers, for up to a month.