Serve this apple chutney with baked ham or other pork roast. Beautiful!
3 apple (green)
1⁄2 bell pepper (red)
3 chili pepper (1 poblano chili, 2 jalapeño chili peppers)
2 c vinegar (rice vinegar)
3⁄4 c brown sugar
2 T lemon juice
- Peel, core and dice the apples. Dice the bell pepper and chile peppers.
- Then, in a large saucepan bring the vinegar to a boil and stir in the brown sugar until it's dissolved. Add the bell pepper and chile peppers. Boil the result for about 8 minutes. Add the apples and simmer until they're tender, but not mushy.
- Remove from heat and stir in the lemon juice. Cover and refrigerate for at least an hour. Then remove and allow to warm to room temperature to serve.
The American version of apple chutney, with Mexican chiles instead of Asian varieties.