Yvonne's hot apple chutney
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Bramley or other cooking apples |
| 2 | tablespoons | Salt |
| 1 | Whole head garlic; peeled | |
| 1-inch piece of fresh ginger peeled | ||
| 5 | Fluid ounces cooking oil | |
| 2 | tablespoons | Mustard seeds |
| 1 | teaspoon | Methi (fenugreek) seeds |
| 15 | Peppercorns | |
| 2 | teaspoons | Cumin powder |
| 1 | teaspoon | Chilli powder |
| 1 | teaspoon | Turmeric |
| 3 | Fresh green chilies; seeded and chopped (to 4) | |
| 5 | Fluid ounces vinegar | |
| ¼ | pounds | Sugar |
Directions
Peel, core and slice the apples, sprinkle them with the salt and set aside. Finely grate half the garlic and ginger. Finely slice the other half. Heat the oil, put in all the ginger and garlic and fry until the garlic just begins to brown. Add the mustard and fenugreek seeds, the peppercorns, the cumin, chilli, and turmeric and the fresh chillies. Fry gently for a few minutes and then add the apples, vinegar and sugar. Stir well and cook on a slow fire for about 30 minutes. Cool and bottle.
Note: The author's say this is very hot and good served with curries.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 02-19-95