Chef Recipes

Green Apple-Chipotle Chutney

By Chef Willis Getchell
Scottsdale Culinary Institute

Yield: about 4 cups

2 Tbs. Olive oil blend
1 cup red onion, small dice
4 Granny Smith Apples, cored, NOT PEELED, small dice
2 Tbs. Chipotle puree
juice ½ lemon
1½ tsp White wine Vinegar
1 tsp ground Cumin
¼ cup Orange Juice
1 tsp fresh Oregano, chopped
kosher salt
Fresh cracked Black Pepper
1 Orange, peeled, segmented and chopped

1. In sauté pan, heat oil over med. heat. Add onion and cook until golden. Add apples, cover and cook until apples are a little soft. Remove from heat, let cool.
2. Combine Chipotle puree, vinegar, lemon juice and blend with hand blender until smooth.
3. Add cumin, Orange juice, oregano and stir well.
4. Add apples, oranges and onions. Stir well
Best when left for two hours or overnight [better!]