Hot Apple Chutney by brianjwood

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Hot Apple Chutney
Submitted by brianjwood on September 11, 2002 at 7:09 am

DESCRIPTION
Hot Apple Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A delightful chutney - enjoy with cold meats.
Cheers, Brian
HOT APPLE CHUTNEY
This South Indian recipe was provided by Susie King of Richmond Adult College in Surrey. It makes a good sweet alternative to mango chutney with all kinds of dishes, both meat and vegetarian.
Makes about 2 lb (1 kg)
2 lb (1 kg) cooking apples, peeled, cored and sliced
2 tablespoons (2X15 ml spoons) salt
5 fl oz (150 ml) vegetable oil
1 x 1 inch (2.5 cm) piece fresh root ginger, peeled and grated
1 whole head of garlic, peeled and finely chopped
2 tablespoons (2x15 ml spoons) white mustard seeds
1 teaspoon ( 1 x 5 ml spoon) fenugreek seeds, soaked in water and drained
15 black peppercorns
2 teaspoons (2x5 ml spoons) ground cumin
1 teaspoon (1x5 ml spoon) chilli powder
1 teaspoon ( 1 x 5 ml spoon) turmeric
3-4 fresh green chillies, de-seeded and chopped
5 fl oz (150 ml) cider vinegar
4 oz (100 g) sugar

Sprinkle the apples with salt and set aside. Meanwhile, heat the oil in a pan, add the ginger and garlic and fry gently until just brown. Add the rest of the mustard and fenugreek seeds, peppercorns, cumin, chilli powder, turmeric and chillies and fry for a few minutes, stirring well. Add the apples, vinegar and sugar and continue to simmer over a low heat for about 30 minutes, until the chutney has thickened and the apples are soft and pulpy. Leave to cool, then pack into warmed sterilised jars. This chutney improves greatly with age.

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