Apple Jalapeno Chutney


Create this sweet yet tangy chutney with the fruits of autumn. A deliciously intriguing addition to a cheese-and-bread platter, our Apple and Jalapeño Chutney also tastes great atop chicken, fish and lamb. Apple and Jalapeño Chutney 4 apples, cored, cut in1/4-inch dice 1 cup water 1 cup granulated sugar 2 lemons, zested and juiced 2 jalapeño peppers, seeded and minced (see note) 1 small leek, washed and thinly sliced 1 tablespoon chopped fresh mint


Combine Apples, Water, Sugar, Lemon Zest, Lemon Juice And Jalapeños In A Non-reactive Mixing Bowl. Marinate For 1 Hour. Drain (reserving Liquid). Set Apple Mixture Aside. Simmer Drained Liquid In A Small Saucepan For 20 Min

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