Yield: 2 to 2 ½ cups
2 jalapeño peppers, seeded and minced (wash hands immediately after)
4 medium apples of choice, peeled, cored and diced
1 medium red or white onion, diced
4 large garlic cloves, chopped
½ cup apple cider vinegar
⅓ cup honey
Combine all chutney ingredients in a medium saucepan and simmer over medium heat for about 20 minutes until apples are tender.
Serve at room temperature or cold.
Recipe courtesy of Olwen Woodier. Excerpted from The Apple Cookbook © by Olwen Woodier, photography © by Leigh Beisch, used with permission from Storey Publishing.