Peel, core and slice the apples. Toss them in a bowl with the lemon juice to keep them from browning. Drain off excess juice.
In a skillet sautee the garlic in the butter on medium heat for 3 minutes. Add the curry, chinese five spices and salt. Stir well. Pour mixture over the apples in a bowl, and mix thoroughly.
Move to an oven-safe pan and bake for 1 hour at 350 degrees. Before serving, place the chutney in a skillet and heat on medium-high until it takes on a darker carmel color.
Serve on the side or over pork chops or chicken breasts.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (68%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.8mg||14 %|
|Sodium 125.9mg||4 %|
|Potassium 220.6mg||6 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 18.1g|
|Protein 1.1g||2 %|
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Calories per serving: 235
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