Follow these steps for perfect results
Italian parsley
loosely packed
Jalapeno chilies
seeded and quartered
Apples
cored and cut into chunks
Lemon zest
Orange zest
Red bell pepper
seeded and chopped
Sugar
Salt
Vegetable oil
Trim off and discard the thick parsley stems.
Set aside 4 cups of loosely packed parsley leaves.
Place jalapeno chilies in a food processor.
Process until the chilies are finely minced or chop them by hand.
Add the parsley leaves, chopped apples, lemon zest, orange zest, chopped red bell pepper, sugar, salt, and vegetable oil to the food processor.
Process or chop together until all ingredients are well combined and the mixture is coarsely chopped.
Be careful not to over blend the chutney. It should retain some texture.
Expert advice for the best results
Adjust the amount of jalapeno based on your spice preference.
For a smoother chutney, process for a longer time.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a small bowl as a side or garnish.
Serve with grilled meats or vegetables.
Use as a spread on crackers or bread.
Pair with cheese and charcuterie.
Its acidity balances the chutney's sweetness and spice.
Discover the story behind this recipe
Chutneys are a staple in Indian cuisine, used to add flavor and complexity to meals.
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