Apple Chutney


4 cups Fuji or other non-mealy red Apples peeled, cored, and cut into 1/4-inch dice 1 Lemon juice only 1 tablespoon grapeseed or canola oil 2 medium Onions cut into 1/4-inch dice 2 tablespoons peeled and minced Ginger Kosher salt Ground black Pepper 1 cup rice wine vinegar 1 cup apple juice


In A Large, Non-reactive Bowl, Toss The Apples With The Lemon Juice. Heat A Large, Non-reactive Saucepan Over Medium Heat. Add The Oil And Swirl To Coat The Pan. Add The Onions And Ginger And Sauté Until The Onions Are Soft, 3 To 4 Minutes. Add The Apple

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