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Sweet and Sour Cranberry Chutney - PCOS-Friendly Recipe

Sweet and Sour Cranberry Chutney
Servings: 3
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Ming Tsai This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.

Ingredients

  • Canola oil for cooking
  • 2 red onions
  • 2 tbsp. minced lemongrass, white part only
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 c. dried cranberries, Craisins preferred
  • 1/2 c. sugar
  • 2 c. naturally brewed rice vinegar

Instructions

  1. In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
  2. Add Craisins and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning.
  3. When cool, transfer to a container, cover, and store in fridge for up to two weeks.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Lemon, Cranberries.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urina...

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