Apple And Pear Spicy Chutney With Jalapeno Recipe
Source: cookeatshare.com/recipes/apple-and-pear-spicy-chutney-with-jalapeno-66140
Ingredients
- 2 sm red delicious apples or possibly other eating apple cored and minced
- 1 x pear cored and minced
- 1 x fresh tomato minced
- 1/2 c. minced tomato with jalapeno peppers (canned)
- 1/2 c. minced red onion
- 3 Tbsp. brown sugar or possibly more to taste
- 4 x Thin lemon slices seeds removed
- 3 Tbsp. red wine vinegar
- 1/4 tsp chopped fresh ginger root
- 1/4 tsp grnd allspice
- 1 pch salt
- 1/2 tsp Butter Buds FOR GARNISH WHEN SERVING:
- 1/2 x lemon juiced
- 1/2 tsp finely minced lemon zest
Directions
- 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.
- Rice and vegetables.
- Combine the ingredients in a small saucepan and bring to a boil.
- Cover
- (loosely), reduce heat, and simmer for 45 (chunky-style) to 60 min, stirring occasionally.
- Remove apple mix from heat, and let stand till cold sufficient to cover.
- Store in the refrigerator, covered, for up to 5 days.
- Serve cold, not chilled: brighten with a squeeze of lemon and a mince of lemon zest.
- Yield: "2 c."
- NOTES : We love side dishes with chunky fruit, especially when the fruit is coarsely chop but still in the original container.
- Add in the lemon juice and peel just before serving.
- The recipe was adapted since published in Cooking Light.
- then you sent this chutney recipe to serve with chicken.
- I spiced this up a bit - with jalapeno.
- but it's not very warm!
- It was wonderful with grilled meat marinated with the a western spice rub (see separate recipe).
- We had this as a side dish so we doubled the recommended serving.