4 granny smith apples, peeled, cored; and coarsely chopped
4 fresh red chilies (or hydrated drie; d chilies), diced
1/2 cup brown sugar
1/3 cup cider vinegar
8 cloves garlic, minced
1 cup water
1 tablespoon chopped fresh marjoram
1/2 cup toasted pine nuts (optional)
Directions: How to Cook Apple Red Chile Chutney
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.
Recent comments and reviews for this recipe:
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Posted on 03 Sep 2012, 06:16 ET
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