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Carolina Reaper Chili Pepper & Apple Chutney Recipe
This is a recipe for a spicy apple chutney, perfect for serving with cold meats or perhaps a strong cheese.
You can also use Trinidad Scorpion, Ghost Chili, 7 Pot Jonah chili peppers.
Makes about 5 x 210g jars
•1kg cooking apples
•700ml cider vinegar
•1 tablespoon of Carolina Reaper
2 dried Carolina Reaper pods
•1 tablespoon ground coriander
•1 tablespoon paprika
•1 teaspoon seasalt
•1 tablespoon lemon juice
1) Firstly prepare the apples and onions. Decore and chop the apples, peel and chop the onions, finely dice the chillies.
2) Put all the ingredients into a large preserving pan and slowly bring to the boil, stirring regularly until the sugar has dissolved.
3) Simmer for 1.5-2hours stirring occasionally to stop mixture sticking to pan
4) When the mixture reaches setting point (make a channel with spoon - if it fills with liquid immediately, it is not ready) remove the pan from the heat and stir in the lemon juice.
5) Pour into warmed, sterilised jars then seal and allow to cool. Leave in a dark place for at least 2 months before eating to give the flavours time to properly mature.
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