Here is the video and recipe for Apple Poblano Chutney.
Use this chutney as a condiment on tofu or quinoa recipes. It goes really well with a variety of Sonoran and Southwestern dishes. Take it to potlucks and people will rave over how good it is just by itself. Don’t be surprised about how fast it disappears.

 

 

Apple Poblano Chutney
Serves 4
This chutney is a great addtion to any dining table. It goes with Quinoa, Tofu, or Beans and Rice. Enjoy it as a snack as well.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 cups Poblano Chili, sliced
  2. 2 cups yellow onion, sliced
  3. 2 cups Granny Smith apples, sliced
  4. Dash of salt
  5. 1/4 cup margarine (for vegetarian use butter)
  6. 1/8 tsp cumin seeds, toasted
  7. dash of Cayenne Pepper
  8. 2 tsp lemon juice
Instructions
  1. Heat up a large skillet, and add the margarine. Let it melt.
  2. Add the cumin seeds, and wait until you hear them crack. Add the onions, and saute for a few seconds, add the poblano chilis, and stir into the onions.
  3. Let this cook down for 4 or 5 minutes. Then add the apples.
  4. Stir, let cook for 15-20 minutes. Add cayenne, salt and lemon juice right at the end of the cooking stage.
Notes
  1. Serve as a condiment, with rice and beans, Red Chili Tofu Tacos, or with Quinoa cakes.
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