Author Notes: This is one of my favorite recipes that I adopted from a mentor of mine from San Francisco, Allison Rodman. I learned so many incredible things from her in the 1980's and '90's. Granted I usually present it as sliced apples on cheese platters, but once I diced the apples and served it as a chutney, which, tossed with fresh pomegranate seeds and chopped chives is truly lovely. These apples would taste great on lamb burgers. This recipe needs 1 full day to marinate before enjoying. - flavoristabarr - flavoristabarr
Food52 Review: Tart apple slices are marinated in a tangy-spicy blend of orange juice, pineapple juice, lemon juice, chili flakes, and toasted curry powder. The crisp, flavorful apples are a taste revelation. So easy to make, and so amazing to eat. Watch out while toasting the curry powder that it doesn't burn. And the apples don't have to be green. I used crispy-tart Rubyjons; they look equally beautiful. - Apple Annie - A&M
Makes 4 generous cups
- 4 Green apples, quartered, cored then diced into small pieces or sliced into 1/4 inch thick half moons
- 3 tablespoons fresh lemon juice
- 2 cups freshly squeezed orange juice
- 2 cups pineapple juice
- 1 teaspoon kosher salt
- 1 tablespoon chili pepper flakes
- 3 tablespoons curry powder, lightly toasted
- Place the liquids into a large non-reactive dish.
- Whisk in the salt, chili pepper and toasted (cooled) curry powder.
- Add the diced apples. The apples can be as big or small as you desire.
- Cover and refrigerate over night.
- Remove the apples from the marinade and place in a serving dish. You can freeze the used marinade and use it one more time.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Red Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment