Mango Apple Chutney

It’s a fancy yet easy dessert full of fall’s best ingredients.

The Chipper Chef Lindsay Joy Smith shares a recipe for apple chutney.

Puff Pastry (thawed for at least 20 min.)
Brie Wheel
3 Granny Smith apples (peeled, cored, and chopped)
2 large mangoes (peeled and chopped)
½ medium sweet red pepper (chopped)
1 ½ c sugar
1 c finely chopped onion
½ c craisons (dried, sweetened cranberries)
½ c white vinegar
¼ c fresh ginger, peeled and finely chopped
1 T lemon juice
2 t curry powder
½ t ground cinnamon
½ t nutmeg
½ t salt

Preheat oven to 350 degrees.

Slice a wheel of brie in half, horizontally, leaving you with two skinny wheels of brie.

Open up pastry sheet. Place the bottom wheel of brie on the puff pastry square and top with ½ c of the apple chutney. Place the top half of the brie over the chutney.

Fold the puff over the brie to seal, pinching the edges to form an airtight brie chutney parcel. Place on a baking sheet and brush with egg wash.

Bake for 20 min. Serve immediately.

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