Habanero apple chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cooking apples; peeled and chopped small |
| ¼ | pint | Vegetable oil (not olive oil) |
| 2 | tablespoons | Finely chopped fresh ginger |
| 1 | Entire head of garlic; peeled and finely chopped | |
| 12 | Fresh habs; de-seeded and finely chopped (or more to taste) | |
| 2 | tablespoons | White mustard seeds |
| 1 | teaspoon | Fenugreek seeds; soaked in hot water, drained |
| ½ | teaspoon | Whole black peppercorns |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Chilli powder |
| 1 | teaspoon | Turmeric |
| 4 | ounces | Sugar |
| 8 | fluid ounce | Cider vinegar |
| 1 | tablespoon | Salt |
Directions
Heat the oil in your pan and gently fry the garlic and ginger until it starts to colour, then add the rest of the spices and cook for another three minutes. Add the vinegar, apples, habs, sugar and salt, and simmer for around half an hour until you have a thick, pulpy mixture. The idea is for the apples to completely disintegrate. Put into hot sterilised jars, seal at once with vinegar-proof lids and try to forget it for about 2 months. Then, enjoy! It keeps well without refrigeration.
Posted to CHILE-HEADS DIGEST V4 #216 by Roger Shezall <rshezall@...> on Nov 26, 1997