Saturday, March 3, 2012

Banana-Apple Cayenne Chutney

3 Granny Smith Apples
2 Bananas
1 1/2 tbsp. Apple Cider Vinegar
3 tbsp. Maple Syrup
3 tbsp. ground Cayenne Pepper
1 1/2 tbsp. Brown Sugar
 I'm a big fan of the show Chopped.  My favorite thing to do in the kitchen is to create something awesome from whatever is lying around.  Often, my wife makes fun of my flavor combinations, and scoffs at my various attempts, but there are times when I create something that is a complete SUCCESS!  With that, I give you Banana-Apple Cayenne Chutney! I am all about the SWEET HEAT!  This is so delicious, it could probably even be a pie filling, if not for the incredible finishing KICK of the Cayenne.
The first step is to peel the Granny Smith Apples.  Also, peel and cut the bananas.  Make sure the banana pieces are not thin.
Next, cut and chop the Granny Smith Apples into small pieces.  On your cutting board, generously sprinkle the banana and apple with all of the brown sugar and 2 1/2 tbsp. of the cayenne pepper.
Place everything in a bowl and mix it up to get the most coverage.  Don't be afraid to use your hand and get messy!
In a skillet, burn off some of your apple cider vinegar before you place in the banana and apple.
Cook on medium to high heat for 5 minutes, stirring occasionally to avoid burning and sticking.

Add the Maple Syrup and cook for another 2 minutes, again stirring occasionally.  Remove and place everything in a bowl, sprinkle with remaining Cayenne, cover, and place in the refrigerator.  You can serve hot if you like, but I prefer cold.  So refrigerate for a day, or at least 3-4 hours before serving.  This could go great with: Crock Pot Barbecue Chicken, Slow Cooker Pulled Pork Sandwiches, and ESPECIALLYSouthern "Rub Me" Ribs

Enjoy!- JOHN

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