Our recipe for spicy apple chutney is not only delicous, but is a great way to get more healthy cinnamon into your diet. We use it as a condiment for sandwiches as well as a dip for pork, chicken or turkey.
We use Braeburn apples for this recipe but if you are not able to find them, see apple uses article to help you choose another type.
We would love to hear your ideas on uses for this wonderful chutney. Leave us a comment with your thoughts.
Spicy Apple Chutney
Makes about 2 cups
4 med Braeburn apples, peeled, cored and chopped (about 4 cups)
1 med Onion, chopped small
¼ cup Red bell pepper, chopped small
½ Jalapeno, seeded and minced (or more to taste)
1 ¼ cup Brown sugar, packed
½ tsp Garlic, minced
½ tsp Ground ginger
¼ tsp Ground nutmeg
½ tsp Kosher salt
¼ tsp Freshly ground pepper
¼ tsp Cinnamon
¾ cup Cider vinegar
Mix all ingredients together in a large saucepan. Stir together. Bring to a boil. Reduce heat and cover. Simmer for 30 minutes, stirring frequently, until apples are tender. Add water, if necessary, to keep ingredients moist. Remove cover and continue cooking for another 30-60 minutes or until dark, brown and thick.
Store in the refrigerator until ready to serve. You can also can this using canning techniques, if desired.
For questions, contact judy@simplyimpressive.com.
See our apple uses and other articles by Mesa Food Examiner
Copyright Simply Impressive Cooking School
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