apple red chile chutney

1 batch
Granny Smith apples, peeled, cored and coarsely chopped
Fresh red chilies (or hydrated dried chilies), diced
½ cup Brown sugar
⅓ cup Cider vinegar
Cloves garlic, minced
1 cup Water
1 tablespoon Chopped fresh marjoram
½ cup Toasted pine nuts (optional)

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.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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