Apple-Chile Chutney
With the fresh apple season not far away, this
is a perfect
condiment and goes great with pork chops.
4 cups granny smith apples, peeled
cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp.
dried
Combine all ingredients in a saucepan and cook
over medium heat
until apples are tender. Refrigerate until ready
to serve. Be
careful when chopping hot chilies, they can make
your fingers
burn and if you touch your eyes with the chile
juice on your
fingers it could be quite painful. If you like
things a little
hotter you may leave some or all the seeds in
the recipe when
chopping the chiles. If you like things
a bit milder, use only
one chile.
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