Apple, Ancho and Apricot Chutney
Ingredients
- 324 g Tree Top Apple Juice Concentrate
- 165 g Apricot Purée Concentrate
- 26 g IQF Apple Chunks
- 148 g maple syrup
- 1 Ancho chili – destemmed and seeded
- salt and pepper to taste
Directions
Toast Ancho chili in a dry saute pan over medium heat. Add apple juice concentrate, apricot juice concentrate, maple syrup, salt and pepper. Simmer mixture until reduced and syrupy. Add apple chunks, and serve.
