Apple Chutney
Remo Berdux, Executive Chef, JW Marriott Hong Kong

2 lb Apples, peeled and diced
2 lb Onions, chopped
Zest from 1 Lemon, grated
1 lb Brown Sugar
16 fl oz White Wine Vinegar

Add the apples, the onions, the lemon zest, the sugar and the vinegar into a stockpot and let it simmer until the apples pieces are cooked and breaking up.

Yield: 10 Servings