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Spicy Apple Chutney

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Ingredients 14 ingredients

  1. 2 tablespoons finely diced red bell pepper
  2. 1 tablespoon minced jalapeno pepper
  3. 2 medium oranges
  4. Cut
  5. 1/2 cup light brown sugar -- packed cup
  6. salt -- to taste freshly ground black pepper -- to taste
  7. Chutney
  8. 2 tablespoons vinegar
  9. 2 tablespoons unsalted butter
  10. 1/2 cup coarsely chopped red onion
  11. 3 tablespoons honey
  12. 2 cups fresh orange juice
  13. 8 granny smith apples -- peeled, cored, -- and sliced thinly cilantro -- to taste
  14. 2 tablespoons finely diced ginger
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside.
  2. In a large saucepan over medium heat, melt the butter and sauté‚ the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance.
  3. Reduce heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments.
  4. Pour the chutney into a bowl and allow to cool.
  5. Mix in the cilantro, red bell pepper, and salt and pepper to taste.
  6. This recipe yields about 5 cups of chutney.
  7. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3626 )

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Spatula
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Bobby Flay and Jack McDavid. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/On_The_Grill_4/GRILL_4.MXP), file Recipes/www.grassrootsrecipes.com/BillWight/On_The_Grill_4/GRILL_4.MXP in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.