Apple scorpion pepper and clementine chutney is a unique combination that brings together the sweetness of apples and clementines with the fiery heat of scorpion peppers. Here's a basic recipe you can follow, though feel free to adjust the ingredients according to your taste:
- - 3 apples, peeled, cored, and diced
- - 3 hot red chillies
- - 1 capful of Crazy Bastard Trinidad Scorpion and Clementine sauce.
- - 1 cup sugar (you can adjust based on desired sweetness)
- - 1/2 cup apple cider vinegar
- - 1 small onion, finely chopped
- - 1 tablespoon fresh ginger, grated
- - 1/2 teaspoon ground cinnamon
- - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - A pinch of nutmeg
- **Preparation**: Make sure to handle the scorpion pepper with gloves and avoid touching your face or eyes.
- **Combine Ingredients**: In a large saucepan, combine all the ingredients.
- **Simmer**: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
- **Taste and Adjust**: As it cooks, taste the chutney (be cautious—it's spicy!) and adjust the seasonings if needed. Add more sugar for sweetness or vinegar for tanginess.
- **Cool and Store**: Once done, remove from heat and let it cool to room temperature. Transfer the chutney to sterilised jars and seal them.
- **Refrigerate**: Store the chutney in the refrigerator. It's best when allowed to sit for a day or two for the flavours to meld.
This chutney is excellent with roasted meats, as a spicy spread for sandwiches, or paired with cheese.
Always be cautious when working with super-hot peppers like the scorpion pepper. Wear gloves, work in a well-ventilated area, and avoid touching your face. If you want a milder chutney, you can reduce the amount of scorpion pepper or replace it with a milder pepper variety.