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Name: Spicy Apple Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Ground allspice; 1/4 c Raisins; 4 Green apples; 1 tb Mustard seeds; 3/4 c Red wine vinegar; 2 tb Vegetable oil; 1 Red bell pepper; cored and; 1 Serrano chile - (to 2);; 1 Onion; diced; 1 c Brown sugar packed; 1 ts Salt; 2 ts Pureed garlic; 1 ts Ground ginger; 1 c Water

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INGREDIENTS

1 ts Ground allspice
1/4 c Raisins
4 Green apples
1 tb Mustard seeds
3/4 c Red wine vinegar
2 tb Vegetable oil
1 Red bell pepper; cored and
1 Serrano chile - (to 2);
1 Onion; diced
1 c Brown sugar ; packed
1 ts Salt
2 ts Pureed garlic
1 ts Ground ginger
1 c Water

Servings

INSTRUCTIONS

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve. Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute. Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving. This recipe yields about 3 cups. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A15 broadcast 09-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-21-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Spicy Apple Chutney

1 ts Ground allspice
1/4 c Raisins
4 Green apples
1 tb Mustard seeds
3/4 c Red wine vinegar
2 tb Vegetable oil
1 Red bell pepper; cored and
1 Serrano chile - (to 2);
1 Onion; diced
1 c Brown sugar packed
1 ts Salt
2 ts Pureed garlic
1 ts Ground ginger
1 c Water

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.  Heat oil in a large saucepan over high heat. Add mustard seeds, cover and  cook until popping stops. Reduce heat and add onion, red bell pepper, and  salt. Cook, uncovered, stirring occasionally, until onions are translucent.  Stir in garlic, serrano chile, ginger, and allspice, and cook an additional  minute. Add remaining ingredients, including reserved apples. Cook,  uncovered, over moderate heat, until mixture is soft and aromatic, about 40  minutes. Chill before serving. This recipe yields about 3 cups.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1A15 broadcast 09-19-1997)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    10-21-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (1765g)
Recipe Makes: 1 servings

Calories: 2587
Calories from Fat: 198 (8%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 6g
Cholesterol 0mg		0 %
Sodium 177.4mg		6 %
Potassium 2295.6mg		60 %
Total Carbohydrate 608.4g		179 %
	Dietary Fiber 23.7g	95 %
	Sugars, other 584.7g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2587

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