Mar
18
2010
Apple Chutney
Author: kevin
This is great on barbecued chicken, Tandori chicken, a base for Indian flavored pizzas, whatever!
- 2 1/2 lbs Granny Smith apples
- 3 fresh jalapeno chilies
- 1 cup apple cider vinegar
- 2 cups brown sugar
- 1 1/2 cups raisins
- 1 onion, chopped
- 1/3 cup fresh ground ginger
- 2 cloves crushed garlic
- 1 tbsp curry powder
- 1 tbsp mustard seeds
Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.
In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.
