| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Oranges |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Coarsely chopped red onion |
| 1 |
tb |
Minced jalapeno |
| 2 |
tb |
Finely diced ginger |
| 2 |
c |
Fresh orange juice |
| 2 |
tb |
Vinegar |
| 1/2 |
c |
Light brown sugar |
| 3 |
tb |
Honey |
| 8 |
|
Granny Smith Apples, peeled,; cored, sliced thinly |
|
|
Cilantro |
| 2 |
tb |
Finely diced red bell pepper |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Peel the oranges, reserving the zest, and cut the flesh into segments. Set
aside.
In a large saucepan over medium heat, melt the butter and saute the onion
and jalapeno until the onion is translucent. Add the ginger, orange zest,
orange juice, vinegar, brown sugar, and honey and cook until the sauce is
reduced by half and has a glazed appearance. Reduce heat to low, add
twothirds of the apple slices, and cook until the fruit is just tender.
Turn off the heat and gently fold in the remaining apples and the orange
segments. Pour the chutney into a bowl and allow to cool. Mix in the
cilantro, red bell pepper, and salt and pepper to taste.
Yield: 5 cups
Recipe By :GRILLIN' & CHILLIN' SHOW GR3626
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 08:40:47 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”