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Ingredientes
- 2 med Granny Smith apple, peeled and minced
- 12 ounce Fresh cranberries
- 1 med Onion, finely minced
- 1/4 c. Raisins, seedless
- 2 Tbsp. Triple Sec
- 2 Tbsp. Brown sugar
- 2 Tbsp. Cider vinegar
- 3/4 tsp Mustard seed, crushed
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Grnd cinnamon
- 3 x Jalapenos, with seeds (or possibly to taste), minced
- 1/2 c. Pecans, minced
Direcciones
- Combine all ingredients except jalapenos and pecans in a stainless steel pot. Bring the mix to a boil, stirring constantly. Reduce the heat and simmer uncovered for 20 min, stirring frequently. The cranberries will pop and the apples become tender and the mix will thicken.
- Remove from the heat and process in a food processor. Use the pulse button so which you get a chunky texture, do not overprocess.
- Add in the jalapenos and pecans. If you are serving it now, allow it to cold, then refrigerateit in a covered bowl. If canning, return the mix to the heat and fill the jars for processing. (Process 15 min in a boiling water bath.)
- Makes around 2 pints.
- NOTES : The pH of the chutney is approximately 3.4, making it suitable for canning. If canned, the jalapenos will lose their heat; add in grnd dry chile to maintain pungency.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 959g | |
| Calories 874 | |
| Calories from Fat 195 | 22% |
| Total Fat 23.33g | 29% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 1402mg | 40% |
| Total Carbs 167.38g | 45% |
| Dietary Fiber 31.3g | 104% |
| Sugars 108.05g | 72% |
| Protein 8.48g | 14% |
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