Apple And Pear Spicy Chutney With Jalapeno Recipe



  1. 2 sm red delicious apples or possibly other eating apple cored and minced
  2. 1 x pear cored and minced
  3. 1 x fresh tomato minced
  4. 1/2 c. minced tomato with jalapeno peppers (canned)
  5. 1/2 c. minced red onion
  6. 3 Tbsp. brown sugar or possibly more to taste
  7. 4 x Thin lemon slices seeds removed
  8. 3 Tbsp. red wine vinegar
  9. 1/4 tsp chopped fresh ginger root
  10. 1/4 tsp grnd allspice
  11. 1 pch salt
  12. 1/2 tsp Butter Buds FOR GARNISH WHEN SERVING:
  13. 1/2 x lemon juiced
  14. 1/2 tsp finely minced lemon zest


  1. Serving Ideas : Serve with grilled meats such as 1/2-inch thick boneless pork top loin chop, marinated with California Dry Rub for Meat," grilled over medium-high (Gas, covered) about 5 mins per side.
  2. Rice and vegetables.
  3. Combine the ingredients in a small saucepan and bring to a boil.
  4. Cover
  5. (loosely), reduce heat, and simmer for 45 (chunky-style) to 60 min, stirring occasionally.
  6. Remove apple mix from heat, and let stand till cold sufficient to cover.
  7. Store in the refrigerator, covered, for up to 5 days.
  8. Serve cold, not chilled: brighten with a squeeze of lemon and a mince of lemon zest.
  9. Yield: "2 c."
  10. NOTES : We love side dishes with chunky fruit, especially when the fruit is coarsely chop but still in the original container.
  11. Add in the lemon juice and peel just before serving.
  12. The recipe was adapted since published in Cooking Light.
  13. then you sent this chutney recipe to serve with chicken.
  14. I spiced this up a bit - with jalapeno.
  15. but it's not very warm!
  16. It was wonderful with grilled meat marinated with the a western spice rub (see separate recipe).
  17. We had this as a side dish so we doubled the recommended serving.