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Green apple and ginger chutney

  • 30minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsps vegetable oil

  2. 1 tsp cumin seeds

  3. 1 tsp fennel seeds

  4. 1 medium red onion, thinly sliced

  5. 1 tsp store-bought or homemade garam masala (recipe follows)

  6. 1/4; -

  7. 1/2; tsp cayenne pepper

  8. 450 g green apples, cored and diced into 1 cm cubes

  9. 1 (15 cm) thumb fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 115 g)

  10. 115 g caster sugar

  11. 2 tbsps apple cider vinegar

  12. Sea salt and freshly ground black pepper

  13. 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tbsps of cinnamon bark bits)

  14. 3 tbsps whole cloves

  15. 60 g green cardamom pods, shelled, husks discarded (about 2 tbsps of seeds)

  16. 4 large black cardamom pods, shelled, husks discarded (about 1 tbsp of seeds)

Instructions Jump to Ingredients ↑

  1. Green apple and ginger chutney For the chutney:

  2. 1) Warm the vegetable oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don't, turn the heat up a little. Cook about 30 secs.

  3. Add the onions and cook, stirring often, until the onions turn golden, about 10 mins.

  4. Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 secs.

  5. Add the apples, ginger, sugar, apple cider vinegar, 2 tsps of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelises, and the apples soften, about 15 mins.

  6. Taste for seasonings and serve. For the garam masala:

  7. 1) Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

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