I adapted this warm, savory-sweet chutney from a Southern Living recipe as part of the 4th course of The Mystic Meals Under the Moon October Full Hunter Moon Dinner. I paired it with a creamy brie, although a mild nutty cheddar works well too. Consider using this chutney during the holidays as a condiment to a roast pork or turkey. It’s a keeper!
I created The Whole Meal with a vision of educating others in mealtime preparation focusing on delicious, healthy and simple recipes. To good food and a better life!