Now that it's autumn beets, squash and apples are all in season,
plentiful and cheap. I have lots of all three on hand and am going
through my Asian recipe folder looking for new ways to prepare
these old favourites.

So now I know what my October posting theme is going to be.

To start things off an apple chutney. This goes great with shake and
bake pork chops with a little curry powder in the seasoning mix and
garlicky mashed Kabocha squash, the Japanese pumpkin.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Apple Chutney
Categories: Relishes, Condiments, Chilies, Fruit
Yield: 5 cups

2 md Oranges
2 tb Unsalted butter
1/2 c Coarsely chopped red onion
1 tb Minced jalapeno
2 tb Finely diced ginger
2 c Fresh orange juice
2 tb Vinegar
1/2 c Packed light brown sugar
3 tb Honey
8 Granny Smith apples;
Peeled, cored & sliced thin
Cilantro
2 tb Diced red bell pepper
Salt
Freshly ground pepper

Peel the oranges, reserving the zest, and cut the flesh into
segments. Set aside.

In a large saucepan over medium heat, melt the butter and saute
the onion and jalapeno until the onion is translucent. Add the
ginger, orange zest, orange juice, vinegar, brown sugar, and honey
and cook until the sauce is reduced by half and has a glazed
appearance. Reduce heat to low, add two thirds of the apple slices,
and cook until the fruit is just tender. Turn off the heat and
gently fold in the remaining apples and the orange segments. Pour
the chutney into a bowl and allow to cool. Mix in the cilantro,
red bell pepper, and salt and pepper to taste.

Recipe by: GRILLIN' & CHILLIN' SHOW
From: Gail Shermeyer

MMMMM


Cheers

Jim


... We live in a world where some people take pickles off their burger.

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