apple parsley chutney w/jalapeno + citrus

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Apple Parsley Chutney

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 0 Preparation Time :0:00

Categories : Condiments Herbs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 bunches loosely packed italian parsley

1 1/2 jalapeno chile peppers -- seeded and quartered

2 medium apples -- cored and cut into chunks

1 lemon's grated zest

1 medium orange's grated zest

2 tablespoons fresh lemon juice

1/2 small red bell pepper -- seeded and chopped

1 1/2 tablespoons sugar

1 pinch salt

2 tablespoons vegetable oil

 

Trim off and discard parsley stems. Set aside 4 cups loosely packed leaves.

Place chiles in a food processor and process until minced (or use a chopping

knife and board). Add parsley and all the remaining ingredients and process or

chop together until well combined and mixture is coarsely chopped. Be careful

not to overblend.

 

Makes 2 1/2 to 3 cups

 

Description:

" Italian parsley, apples, tang of citrus and bite of jalapeno "

Copyright:

" 1995 Renee Shepherd "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 623 Calories; 30g Fat (39.0% calories

from fat); 7g Protein; 98g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

204mg Sodium. Exchanges: 2 1/2 Vegetable; 4 Fruit; 5 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : The flavors of the Italian parsley and apples balance beautifully with

the tang of citrus and chile in this lively chutney.

 

Nutr. Assoc. : 3771 0 0 3896 1014 0 0 0 0 0

 

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