VitaLoop Foods

Recipe · Accompaniments — Chutneys, Raitas and Dips · by Babita Hazarika and Moumita Roychowdhury, Consultant Dieticians

Apple Chutney

Suitable for non-dialysis, dialysis and post-transplant patients – diabetics to note

CKD (non-dialysis)On dialysisPost-transplantp 66

Per serving

2 Tbsp each serving

Safe for your stage
Phosphorus7 mg
Potassium37 mg
Sodium14 mg
Protein— g
Energy65 kcal

Substitute with sugar free if diabetic

Ingredients

  • Apple chopped300 g · 2 medium apple
  • Cinnamon powder2.5 g · 1/2 tsp
  • Refined Oil10 g · 2 tsp
  • Sugar30 g · 2 tbsp
  • Bay leaf · 2 nos
  • Ginger Paste2.5 g · 1/2 tsp

Method

  1. 1Cook the chopped apple in minimum water till soft and pulpy. Keep aside
  2. 2Heat oil in a wok and temper with bay leaf and ginger paste. Sauté it and add the apple pulp.
  3. 3To the apple add the sugar (can be replaced with sugar free). Mix the sugar well and let it cook to get a chutney consistency.
  4. 4Add cinnamon and mix it well.
  5. 5Remove the chutney from fire.
  6. 6Serve hot or cold with rice or chapatti.

Notes from the contributor

  • • The sweet and sour chutney is a good choice to go with a roti wrap or on toast too.

Sources

  • KWF · Proprietary-with-permission · id kwf_apple_chutney