| 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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