"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spicy Apple Chutney Recipe

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This recipe for Spicy Apple Chutney, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


4 green apples, peeled
2 tablespoons olive oil
1 tablespoon mustard seeds
1 medium onion, diced
1 red bell pepper, cored and diced
1 teaspoon salt
2 teaspoons fresh garlic, minced
1 to 2 Serrano chilies, diced with seeds
1 ½ teaspoon ground ginger
1 teaspoon ground allspice
¼ cup raisins
¾ cup packed brown sugar
¾ cup red wine vinegar
1 cup water

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
Heat oil in a large saucepan over medium-high heat, add mustard seed and clover, cook until popping stops. Reduce heat to medium-low; add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, Serrano Chile, ginger, and allspice, and cook an additional minute.
Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat until mixture is soft and aromatic, about 30-40 minutes. Chill before serving.

Personal Notes:
Personal Notes:
This chutney is great on lamb, pork, and some seafood’s.




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