This began with Michelle Miller's Spiced Apple Chutney but evolved to include beets as well as some other variations.
I started by chopping the following into small pieces:
1 onion
1 fennel bulb
1 sweet red pepper
1 sweet yellow pepper
3 golden beets
9 green apples
In a large saucepan, I crushed 8 tepin chilis - this chutney has a lot of heat, so adapt as needed - and heated them with olive oil. Then I added all of the chopped ingredients, a jar of green peppercorns, 3 C raw sugar, 1 C apple cider vinegar, 2 C white balsamic vinear, 3 T pomegranate vinegar, 1 T ground ginger, 1 T ground cumin, and a pinch of saffron threads. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thick. Place in hot water bath for 10 minutes.
Serve with a lamb roast.
1 onion
1 fennel bulb
1 sweet red pepper
1 sweet yellow pepper
3 golden beets
9 green apples
In a large saucepan, I crushed 8 tepin chilis - this chutney has a lot of heat, so adapt as needed - and heated them with olive oil. Then I added all of the chopped ingredients, a jar of green peppercorns, 3 C raw sugar, 1 C apple cider vinegar, 2 C white balsamic vinear, 3 T pomegranate vinegar, 1 T ground ginger, 1 T ground cumin, and a pinch of saffron threads. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thick. Place in hot water bath for 10 minutes.
Serve with a lamb roast.
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