Recipe: Habanero Apple Chutney
For 1 Persons
Category: None
2 lb Cooking apples; peeled and
-chopped small
1/4 pt Vegetable oil (not olive
-oil)
2 tb 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 tb White mustard seeds
1 ts Fenugreek seeds; soaked in
-hot water, drained
1/2 ts Whole black peppercorns
2 ts Ground cumin
2 ts Chilli powder
1 ts Turmeric
4 oz Sugar
8 fl Cider vinegar
1 tb Salt
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
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