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Create this sweet yet tangy chutney with the fruits of autumn. A deliciously intriguing addition to a cheese-and-bread platter, our Apple and Jalapeño Chutney also tastes great atop chicken, fish and lamb.

Apple and Jalapeño Chutney

4 apples, cored, cut in1/4-inch dice
1 cup water
1 cup granulated sugar
2 lemons, zested and juiced
2 jalapeño peppers, seeded and minced (see note)
1 small leek, washed and thinly sliced
1 tablespoon chopped fresh mint

1. Combine apples, water, sugar, lemon zest, lemon juice and jalapeños in a non-reactive mixing bowl. Marinate for 1 hour. Drain (reserving liquid). Set apple mixture aside.
2. Simmer drained liquid in a small saucepan for 20 minutes over medium high heat, until reduced by half. Add leek to saucepan; simmer for 10 more minutes. Add apple mixture; simmer for 20 minutes or until syrup forms and apples are tender. Remove from heat; add chopped mint. Chill until ready to serve.

Makes about 3 1/2 cups.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

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