top of page
Marble Surface

Aleppo Pepper Apple Chutney




Yield 2 cups.

2 Tbsp. Pro Seasoning Aleppo Pepper

1 Pink Lady apple, diced small

2 large red onions, diced small

¼ cup Red wine vinegar

1 Tbsp. Pro Seasoning All Purpose

½ cup Brown sugar

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.

34 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page