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Popular in Food

Fruit Chutney with Spiced Chips

  • Makes: 24 servings
  • Serving Size: 2 tablespoons chutney, 3 chips, and 1 teaspoon cheese each
  • Prep: 25 mins
  • Slow Cook: 2 hrs (high)

Fruit Chutney with Spiced Chips



  1. For fruit chutney, in a 3-1/2- or 4-quart slow cooker combine apples, pears, onion, cranberries. brown sugar, vinegar, cinnamon, ginger, and salt.
  2. Cover and cook on high-heat setting for 1 hour. In a small bowl combine cornstarch and the cold water; stir into cooker. Cover and cook on high-heat setting for 1 hour more.
  3. Serve chutney warm or at room temperature with Spiced Chips and top each serving with crumbled goat cheese.

From the Test Kitchen

*Sugar Substitutes:

Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.

Per Serving with Substitute: Same as above, except 102 cal., 181 mg sodium, 18 g carb., 7 g sugar. Exchanges: no other carb. Carb choices: 1.

Spiced Chips



  1. Heat oven to 350 degrees F. In small bowl combine chili powder and brown sugar; set aside. Bake potato chips in a shallow baking pan for 5 minutes. Remove from oven; sprinkle with spice mixture.

Nutrition Facts (Fruit Chutney with Spiced Chips)

    Per serving:
  • 114 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 182 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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