Ingredients (yield 2 cups)
Pro Seasoning Aleppo Pepper | 2 Tbsp. |
Pink Lady apple, diced small | 1 |
large red onions, diced small | 2 |
Red wine vinegar | ¼ cup |
Pro Seasoning All Purpose | 1 Tbsp. |
Brown sugar | ½ cup |
Method of Prep:
Gently toast Aleppo Pepper in a large skillet or cast-iron pan over medium heat. You’re just looking for the pepper flakes to slightly smoke. Next, add red wine vinegar and brown sugar. Cook while stirring until the sugar melts, about 2-3 minutes. Next, add the onions, apples, and Pro Seasoning All Purpose and cook over medium-low heat, occasionally stirring until the onions are soft and melted into the vinegar mixture about 30-45 minutes. All the liquid should be reduced to a syrup consistency and the onions should be translucent. Cool the mixture and refrigerate until ready to use. Chutney will keep for up to 1 week in the refrigerator.
After taking Nikki’s class I made apple chutney for a party and it was a hit even with those generally say “not TOO hot.” The slightly sweet allepo pepper really kicks up the flavor but doesn’t sting. This is fun to make in a cast iron skillet, and took about 40 minutes of slow watchful simmering, time to get the rest of the appetizers together. I served it room temp, but it was perhaps even better the next day cold.