Green Apple Chutney (Chatni Kachche Sebon Ki)
condiment, ethnic, indian, side dish
4 medium green apples
2 small onions
2 centiliter garlic
1/2 teaspoon ginger root; grated
1 water as needed
1 tablespoon lemon juice
4 oz raw cane sugar
1 sea salt; to taste
1 pinch red chilli powder
1/2 pint cider vinegar
1 teaspoon sultanas (golden raisins)
This chutney can be made in large quantities, as it lasts for several days. Normally a sweet I have made it as a sweet-and-sour concoction by the addition of lemon juice. Good as a side dish, and goes with packed lunches as well.
1. Wash, dry and peel the apples, onions, garlic and ginger; core the apples, and chop all ingredients finely.
2. Place them in a saucepan, add a little water and bring to the boil. Stir in the lemon juice and sugar and continue to cook over moderate heat for another 5 minutes.
3. Add the rest of the ingredients, lower the heat, and go on cooking until the chutney assumes a thick and smooth consistency ~ about 15 to 20 minutes.
4. Remove pan from heat, and store the chutney in a suitable covered container while still warm.
5. Serve as needed.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 6 servings