Apple Red Chile Chutney Recipe
New Mexico, USA–If you have a sweet tooth as well as like a little spice in your life, the marriage of the two has just happened. And, if you’d like, you can add some buttery nuts to this sweet chutney recipe.
- 4 Granny Smith apples, peeled,-cored and coarsely chopped
- 4 Fresh red chilies (or-hydrated dried chilies), stems, seeds, and veins removed, finely diced
- 1/2 c Brown sugar
- 1/3 c Cider vinegar
- 8 Cloves garlic, minced
- 1 c Water
- 1 tbs Chopped fresh marjoram
- 1/2 c Toasted piñon nuts or pecans (optional)
Apple Red Chile Chutney Preparation
To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic, and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days. Makes about two cups.