Did you try sweet and hot at the same time?
Indians don’t just love the taste of food, they live for the taste. Apple chutney offers a way to satisfy your greed for lots of different flavors, all at once.
Serves 1 quart
2 pounds apples peeled, cored, cut into 1/2-inch cubes
1 tablespoon oil
1 teaspoon ground ginger
1teaspoon ground coriander
¼ teaspoon ground cloves
¼ cup dried currants
¼ teaspoon cinnamon
½ teaspoon cayenne pepper-digestion
1 cup sugar
1 fresh hot green chile, minced
¼ cup cider vinegar
In a medium saucepan over medium high heat combine the oil, coriander, ginger, cloves, cayenne and green chile. Cook, stirring for 5 minutes, until fragrant. Add the apples , cinnamon, sugar, vinegar and currants. Bring to a boil, lower the heat to low and cook, partially covered, until thickened, 30 minutes.
Ladle the chutney into a dry, sterilized pint jar and process according to manufacturer’s instructions. Cool and then chill.
This chutney also goes well with fish if you would like to try.