Apple, Almond & Pepper Chutney/Spread

Red Pepper chutney has always been a hot favorite in our home. But I was making a non- Indian sort of meal, and was looking to make something that was delicious that could at once be spread over toast bites, dipped with chips, steamed veggies or even pita and go well with dosais, in subsequent use. the versatility of chutney needs no elaboration from me. But let me just say that if I have a chutney around, lunch ideas become really simple - spread them over tortillas, throw some greens and or beans into it and sink your teeth in. My kids tend to do that when they come home hungry after school. Peppers have a beautiful flavor and are incredibly delicious as chutneys and spreads.

The recipe without further ado
Ingredients


1/2 each of red and orange peppers
1 fine red apple (I used pink lady)
1 tomato
1/2 red onion
2 red chilies
2tbps Porto (sweet Red wine) Optional
2 tsp of olive oil (1 to saute and one to drizzle over the finished chutney
a small fistful of slivered almonds

Preparation
Roast all the ingredients - save the porto to add before griniding - do no cook it
Grind adding NO water -
Chill before serving

Linking this to my own event - The Chutney Chow Down

Apple, Almond & Pepper Chutney/Spread

Red Pepper chutney has always been a hot favorite in our home. But I was making a non- Indian sort of meal, and was looking to make something that was delicious that could at once be spread over toast bites, dipped with chips, steamed veggies or even pita and go well with dosais, in subsequent use. the versatility of chutney needs no elaboration from me. But let me just say that if I have a chutney around, lunch ideas become really simple - spread them over tortillas, throw some greens and or beans into it and sink your teeth in. My kids tend to do that when they come home hungry after school. Peppers have a beautiful flavor and are incredibly delicious as chutneys and spreads.

The recipe without further ado
Ingredients


1/2 each of red and orange peppers
1 fine red apple (I used pink lady)
1 tomato
1/2 red onion
2 red chilies
2tbps Porto (sweet Red wine) Optional
2 tsp of olive oil (1 to saute and one to drizzle over the finished chutney
a small fistful of slivered almonds

Preparation
Roast all the ingredients - save the porto to add before griniding - do no cook it
Grind adding NO water -
Chill before serving

Linking this to my own event - The Chutney Chow Down