Apple Chutney Chicken Salad

Here is a great recipe that oddly enough is a healthy alternative to the normally fat laden chicken salad. I had something like this at a little restaurant called Sip Sips on the small Island of Eleuthera some years ago. This makes a lot of chutney, more than you will need for a chicken salad sandwich, but keep in an airtight jar in the fridge and it makes a nice topping for any meat.

Saute
1 Medium Yellow Onion -- diced
1 Whole Red Bell Pepper -- diced


In
2 Tbl Olive oil

until onion is clear. To this add

6 Tart apples -- diced ( a few pears may be substituted)
1 Cup Golden Raisins -- soaked in warm water to plump
1/4 Cup Ginger Root -- julienned

Cook on low until apples become soft (20 minutes or so)

To this add all the following
1 Tablespoon Lemon Zest
1 Tablespoon Orange Zest
1 Tablespoon Lime Zest
1/2 Cup Apple Cider Vinegar
1/2 Cup Water
1/2 Cup Brown Sugar
3/4 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Cumin
1 Tablespoon Curry Powder

Cook on low until it becomes a bit dry and well looks like store bought chutney, about 30 minutes.

Add
1 Cup cooked chicken diced
to about 1/2 cup of the chutney. More or less to suit your taste.