Habanero-Apple Chutney

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Ingredients:

2 pounds cooking apples, peeled and chopped small
quarter pint vegetable oil (not olive oil)
2 Tbsp. finely chopped fresh ginger
1 entire head of garlic, peeled and finely chopped
12 (or more to taste) fresh habs, de-seeded and finely chopped
2 Tbsp. white mustard seeds
1 tsp. fenugreek seeds, soaked in hot water, drained
1/2 tsp. whole black peppercorns
2 tsp. ground cumin
2 tsp. chile powder
1 tsp. turmeric
4 oz. sugar
8 oz. cider vinegar
1 Tbsp. salt

Instructions:

Heat the oil in your pan and gently fry the garlic and ginger until they start to change color, then add the rest of the spices and cook for another 3 minutes. Add the vinegar, apples, habs, sugar and salt and simmer for around half an hour until you have a thick, pulpy mixture. The idea is for the apples to completely disintegrate. Put the mixture into hot sterilized jars and seal at once with vinegar-proof lids and try to forget them for about 2 months. Then, enjoy! It keeps well without refrigeration.

Recipe by Roger Shezall.