Spicy Apple Relish


Side & Salad Recipes

A fresh, homemade side perfect for pork or chicken



[Total: 1    Average: 4/5]

Yield: 20 - 2 TBSP servings

Cook Time: 60-70 min

Difficulty Level: Easy

Source: Louise Fink-Smith of Mechanicsburg, PA

  • 6 cups peeled, cored, sliced Pennsylvania-grown Gala apples
  • 1 teaspoon lemon juice
  • 2 cups brown sugar, firmly packed
  • 1 large sweet onion, thinly sliced
  • ¼ cup jalapeno pepper, seeded or not, diced
  • ½ cup julienned sweet red pepper
  • 1 large yellow bell pepper, julienned
  • 1 or 2 cloves garlic, crushed
  • 1 tablespoon mustard seed
  • 2 tablespoons fresh ginger, julienned
  • ½ teaspoon curry powder
  • 1½ teaspoon total - allspice and/or clove and/or nutmeg
  • 1 teaspoon kosher salt
  • 2 cups pure apple cider vinegar
  • ¼ teaspoon cayenne pepper
  • Apple juice or apple cider – as needed, if cooking pot begins to dry
  1. 1. Julienne apples. Toss with lemon juice. Hold in refrigerator until ready to use.
  2. 2. In large stock pot, over medium heat, add each ingredient in turn, stirring fully before adding next ingredient. Add apples last.
  3. 3. Simmer 60-70 minutes, stirring periodically. Do NOT let liquid dry up. If liquid is cooking off too quickly, add ¼ cup apple juice or cider at a time as needed. You want about the consistency of prepared relish – not as thick as preserves and not as thin as pickles in brine.
Variations and serving suggestions
  • 1. Serve warm as a side for pork or chicken entrée. Can cool and serve cold as a side for sandwiches.
  • 2. Serve warmed over vanilla ice cream for a sweet and tart surprise.
  • 3. Cook for 85-90 minutes and process for canning using water bath method. Watch your liquid reduction carefully and do not let it get too thick.

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