Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 APPLE CHUTNEY ( SWEET RELISH) 250ML /1 cup wine vineger 4 Cloves of garlic|(optional) 2in ginger root 800g /3.5 cups of sugar seeds of 5-6 cardomom pods 1/2 tsp of black peppercorns 1/2tsp cloves 500g apples( granny smith or any tart apples), peeled and grated 1-2 tsp of red chilli powder (according to taste) 2tsp of salt Blend the garlic , ginger and 45 ml/3tsp pf wine veneger into a smooth paste in a blender. Heat the remaining wine vineger in a heavy based pan over a medium heat. Add sugar and boil until the sugar has dissolved. Skim off any scum. coarsly grind the cardomom seeds, peppercorns and cloves then add them to the pan with the remaining ingredients and bring to the boil. Reduce the heat to medium low and cook, uncovered, until the apple is tender and chutney is thick. leave to cool and pot it in screw top jars. p.s: the same can be applied to raw mangoes and tastes yummy. HOT APPLE CHUTNEY (EAST INDIAN STYLE) This receipe is my grandmothers and tastes absolutly wonderful if you have the patience and it stays in the fridge for good 1 yr if cooked well. 500 g of apples grated( granny smith) 1 tsp of mustard seeds 1/4 cup of oil 25 ml of tamrind paste 30g of jaggery 2-3 tsp of chilli powder of according to taste salt to taste Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.