Apple Chutney From The Art of Indian Vegetarian Cooking by Yamuna Devi
(makes about 1.5 cups)
2 tbsp ghee or unsalted butter
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
6 medium-sized tart apples, peeled, cored and thinly sliced
1/4 cup raisins
1/3 cup jaggery or brown sugar
1/8 tsp each ground mace, nutmeg, cinnamon and cardamom
1/4 tsp cayenne pepper
1/3 cup orange juice
1/4 cup fresh or dried coconut
- Heat the ghee or butter in a large nonstick frying pan over moderate heat Add the cumin, coriander and fennel seeds, and fry until the butter froths or the seeds darken a few shades.Add the apples, raisins, jaggery, ground spices, cayenne and juice. Stir until the sugar dissolves and bring to a boil.
- Reduce heat to moderately low and stirring frequently during the last 10 minutes, cook for about 1/2 hour or until the chutney is thick and glazed. Remove the pan from the heat and stir in the coconut. Serve warm or at room temperature or cover and refrigerate for up to a week.