- 2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
- 2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
- 1 cup cider vinegar
- 2 cups firmly packed brown sugar
- 1 1/2 cups raisins
- 1 onion (1/2 lb.), chopped
- 1/3 cup minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon mustard seed
- calories 126
- caloriesfromfat 2.1 %
- protein 0.6 g
- fat 0.3 g
- satfat 0.0 g
- carbohydrate 32 g
- fiber 1.4 g
- sodium 8.9 mg
- cholesterol 0.0 mg
How to Make It
Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.
Serve warm or cool. Cover airtight and store in the refrigerator.
Nutritional analysis per 1/4 cup.