Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Habanero Apple Chutney

Yield: 1 Servings

Ingredients and directions for this recipe

2 lb Cooking apples; peeled and
-chopped small
1/4 pt Vegetable oil (not olive
-oil)
2 tb Finely chopped fresh ginger
1 Entire head of garlic;
-peeled and finely chopped
12 Fresh habs; de-seeded and
-finely chopped (or more to
-taste)
2 tb White mustard seeds
1 ts Fenugreek seeds; soaked in
-hot water, drained
1/2 ts Whole black peppercorns
2 ts Ground cumin
2 ts Chilli powder
1 ts Turmeric
4 oz Sugar
8 fl Cider vinegar
1 tb Salt

Heat the oil in your pan and gently fry the garlic and ginger until it
starts to colour, then add the rest of the spices and cook for another
three minutes. Add the vinegar, apples, habs, sugar and salt, and simmer
for around half an hour until you have a thick, pulpy mixture. The idea is
for the apples to completely disintegrate. Put into hot sterilised jars,
seal at once with vinegar-proof lids and try to forget it for about 2
months. Then, enjoy! It keeps well without refrigeration.

See also:
Previous recipe Habanero "sauced" Chocolate Chile Brownies
Next recipe Habanero Bahamian Hot Sauce

Or try one of these recipes:
Cocoa Almond Cut-out Cookies
Nutty Drummers