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.
- 2 cups Poblano Chili, sliced
- 2 cups yellow onion, sliced
- 2 cups Granny Smith apples, sliced
- Dash of salt
- 1/4 cup margarine (for vegetarian use butter)
- 1/8 tsp cumin seeds, toasted
- dash of Cayenne Pepper
- 2 tsp lemon juice
- Heat up a large skillet, and add the margarine. Let it melt.
- 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.
- Let this cook down for 4 or 5 minutes. Then add the apples.
- Stir, let cook for 15-20 minutes. Add cayenne, salt and lemon juice right at the end of the cooking stage.
- Serve as a condiment, with rice and beans, Red Chili Tofu Tacos, or with Quinoa cakes.