Crazy Pepper Chutney

by Lisa Shaub


When the summer gets hot the produce gets plentiful. I am talking chilies and lots of them. When that time comes and you are facing a refrigerator drawer full of them, then it is time to take action. I faced such a situation one day last summer and thus the crazy pepper chutney was born. This chutney is super hot, so if you don't like spice, pass on this or make it and gift it to a friend.

I love spicy food, so if I need a little kick, I splash some into my stir fry. The peppers, while very hot, are mellowed by the apple and slightly fermented from the apple cider vinegar base.

Not only does the mix add flavor, but it has medicinal benefits as well. Apple cider vinegar is a great neutralizer and has been used traditionally for centuries. Because my mix also has chilies, it is a wonderful tonic against colds and stomach bugs.

Add a teaspoon of the juice to one glass of filtered water and drink up. If you like it less intense add raw honey to taste. If I have a friend who thinks he's a bad-ass, I give him a shot of this to drink. As the saying goes “ It will put hair on your chest”.

Fill a clean glass jar half with chili peppers cut into quarters, add apple pieces same size, top with raw apple cider vinegar. I like Braggs. Keep it covered with a lid in the fridge. You can start using it 24 hours later. Just keep adding apple cider vinegar so the mixture is always covered with liquid.

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