Apple Parsley Chutney

From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds

• Ready In: 10 mins
• Yields: 2 1/2-3 cups

Ingredients

• 2  bunches  loosely packed Italian parsley
• 1 1⁄2  jalapeno chilies, seeded and quartered
• 2  medium apples, cored and cut into chunks
• 1  lemon, zest of
• 1  orange, zest of
• 1⁄2 small red bell pepper, seeded and chopped
• 1 1⁄2 tablespoons sugar
• 1  pinch salt
• 2  tablespoons  vegetable oil

Directions

1. Trim off and discard parsley stems.
2. Set aside 4 cups loosely packed leaves.
3. Place chilies in a food processor and process until minced (or do by hand).
4. Add parsley and all the remaining ingredients and process or chop together until well combined and mixture is coarsely chopped. Be careful not to over blend.