Sautéed Sausages And Cabbage With Apricot-mango Chutney

Name: Sautéed Sausages And Cabbage With Apricot-mango Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 smalls fresh apricots, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/3 cups); 4 servings Freshly ground black pepper; 4 cooked chicken sausages; 237 milliliters cider vinegar; 1 teaspoons coriander seed; 1 teaspoons cumin seed; 1 teaspoons fennel seed; 5 medium cloves tsp. minced garlic; 79 milliliters granulated sugar; 2 liters small head green cabbage, cored and very thinly sliced; 4 servings Kosher salt; 1 large slightly underripe mango, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/2 cups); 2 Tbs extra-virgin olive oil; 1 medium serrano chile, seeded and thinly sliced; 1 small yellow onion, very thinly sliced

Sautéed Sausages And Cabbage With Apricot-mango Chutney is a gluten free and dairy free recipe with 4 servings. This main course has 402 calories, 16g of protein, and 20g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have apricots, cumin seed, olive oil, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.