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Yvonne's Hot Apple Chutney

Yield: 1 batch

Ingredients and directions for this recipe

2 lb Bramley or other cooking 15 Peppercorns
-apples 2 ts Cumin powder
2 tb Salt 1 ts Chilli powder
1 Whole head garlic; peeled 1 ts Turmeric
1-inch piece of fresh ginger 3 Fresh green chilies; seeded
-peeled -and chopped (to 4)
5 Fluid ounces cooking oil 5 Fluid ounces vinegar
2 tb Mustard seeds 1/4 lb Sugar
1 ts Methi (fenugreek) seeds

Peel, core and slice the apples, sprinkle them with the salt and set
aside. Finely grate half the garlic and ginger. Finely slice the
other half. Heat the oil, put in all the ginger and garlic and fry
until the garlic just begins to brown. Add the mustard and fenugreek
seeds, the peppercorns, the cumin, chilli, and turmeric and the fresh
chillies. Fry gently for a few minutes and then add the apples,
vinegar and sugar. Stir well and cook on a slow fire for about 30
minutes. Cool and bottle.

Note: The author's say this is very hot and good served with curries.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by
Tiffany Hall-Graham

See also:
Previous recipe Yvonne's Coffee Cake
Next recipe Z Tejas' Chile Fudge Pie

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