4 Serves
25 Mins
Using a grater, zest the clementines and place the zest into a mixing bowl.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
86 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
282 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
1179 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
15 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
Peel the clementines, separate them into segments, and chop into 1/2-inch pieces, ensuring all seeds are removed. Add the fruit pieces to the bowl with the zest.
Heat the cooking oil in a saucepan over medium heat. Add the diced onions and sauté until softened, about 3 to 4 minutes.
Stir in the white vinegar and cook for 1 minute. Add the prepared clementine mixture, cardamom, and salt and pepper. Cook for 2 to 3 minutes until the mixture is juicy and fragrant.
Transfer the chutney to a clean bowl and allow it to cool completely.
Arrange the crackers on a serving platter. Top each with a slice of Brie cheese and a generous dollop of the cooled clementine chutney.
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