It may well be that [we are] denied triumph after triumph because we will not bring to Christ what we have and what we are. If, just as we are, we would lay ourselves on the altar of service of Jesus Christ, there is no saying what Christ could do with us and through us. We may be sorry and embarrassed that we have not more to bring - and rightly so, but that is not reason for failing or refusing to bring what we have and what we are. Little is always much in the hands of Christ.

William Barclay

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Femina, Femina2, Relishes	4	servings

INGREDIENTS

1 1/2	ts	Oil; (7 ml)
1/4	ts	Mustard seeds; (1 g)
		A pinch of fenugreek seeds
		A pinch of turmeric powder
		A pinch of asafoetida
1	lg	Cooking apple; peeled, cored and
		; chopped fine
1/2	ts	Chilli powder; (2 g)
		Salt to taste
2	ts	Soft light brown sugar; (10 g)

INSTRUCTIONS

HEAT the oil over medium heat and season with the mustard seeds. When
they splutter, add the fenugreek seeds, turmeric powder and
asafoetida and immediately follow with the apples. Stir and mix
thoroughly. Add the chilli powder, salt and sugar, stir and cook
until the apple starts turning soft, stirring frequently.
Allow the chutney to cool and store in a dry airtight or screw top
jar. It can then be stored in the refrigerator for four to six weeks.
Serve with almost all snacks and starters.
Converted by MC_Buster.
NOTES : A mouth-watering relish with a sweet and sour, slightly hot
flavour. Cooking apples are first tossed in a few spices and cooked
until they are almost pulpy.
Converted by MM_Buster v2.0l.

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