Traditional chutneys are Indian sauces that enhance the flavor of dishes and aid digestion. This chutney is spicy and sweet, making it quite versatile. The recipe is from “Great Vegetarian Dishes” by Kurma Dasa.
- 50 g melted butter
- 1.5 tsp. cumin seeds
- 1 fresh hot green chili, thinly sliced (or red chili if green is unavailable)
- 2 tsp. fresh ginger, finely chopped
- 1 tsp. turmeric
- 5 large apples (preferably dark red varieties like Red Chief), peeled, cored, and sliced
- 60 ml water
- 5 tsp. ground cinnamon
- 0.5 tsp. grated nutmeg
- 1 cup sugar (I always use much less)
Heat the butter in a heavy two-liter saucepan over medium heat. Sauté the cumin seeds in the hot butter until they turn golden-brown. Add the sliced green chili and minced ginger, and sauté for another minute. Add the turmeric and sliced apples. Cook, stirring, for 2–3 minutes.
Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15–20 minutes until the apples are soft. Add the sugar and continue cooking until the chutney reaches a jam-like consistency. Serve at room temperature, or store in the refrigerator in a sealed container for up to a week.
Of course, this chutney pairs well with poultry, but I personally love it most with toast and cheese.
Heat the butter in a heavy two-liter saucepan over medium heat. Sauté the cumin seeds in the hot butter until they turn golden-brown. Add the sliced green chili and minced ginger, and sauté for another minute. Add the turmeric and sliced apples. Cook, stirring, for 2–3 minutes.
Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15–20 minutes until the apples are soft. Add the sugar and continue cooking until the chutney reaches a jam-like consistency. Serve at room temperature, or store in the refrigerator in a sealed container for up to a week.
Of course, this chutney pairs well with poultry, but I personally love it most with toast and cheese.
