Photo by ChefO
A&M's Testing Notes:
Expand CollapseChefO's Notes:
1 tablespoon Oil, Olive Ask a question about this ingredient
1/2 cup Onion, Sweet, medium dice Ask a question about this ingredient
1 Jalapeno, seeded and chopped Ask a question about this ingredient
1 tablespoon Ginger, fresh, finely minced Ask a question about this ingredient
1/2 teaspoon Coriander, ground Ask a question about this ingredient
1 teaspoon Mustard, ground Ask a question about this ingredient
2 cups Apples, tart, medium dice Ask a question about this ingredient
2 tablespoons Sugar, Brown Ask a question about this ingredient
1 tablespoon Lemon Juice Ask a question about this ingredient
1/4 cup Water Ask a question about this ingredient
Salt & Pepper to taste Ask a question about this ingredient
Peel, core and chop apples and toss in lemon juice.
Ask a question about this stepSauté onions in oil until soft.
Ask a question about this stepAdd spices to onions and stir together.
Ask a question about this stepAdd remaining ingredients and simmer until apples are just tender.
Ask a question about this stepAdjust seasoning, cool and serve.
Ask a question about this stepThis looks really fabulous!!! Just saved it to make it. Congrats on the EP (Editor's Pick)!
Mmmm, so delish sounding. You don't even want to know how many jars of chutney I've already made this summer, with more (all lacto-fermented) on the agenda this weekend, yet this one is calling to me. Loudly, and with urgency. ;o)
Rick Field is the founder of the pickle company Rick's Picks.
This looks great! I'm looking for canning candidates? Do you think this would keep if canned properly? (I'm new to this canning business)