| Ingredients: 2 Tablespoon(s) ginger garlic paste 3 Tablespoon(s) oil, vegetable 20 chili de arbol 4 cinnamon stick 6 lightly crushed cardamom 10 cloves 2 Tablespoon(s) fennel seed 2 Teaspoon(s) or caraway kalonji seeds 2 onion, yellow 5 thinly sliced garlic clove 2 Teaspoon(s) fenugreek seed fajita seasoning mix 2 Teaspoon(s) cayenne pepper 2 Pound(s) tart apple 2 Cup(s) sugar 1 1/2 Tablespoon(s) salt 1/4 Cup(s) vinegar, white 5 peeled fresh ginger |
Directions:
1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chile peppers, cinnamon, cardamom pods, and cloves, stirring, about 1 minute. Add the fennel and kalonji seeds, and stir about 30 seconds, hen add the onion, ginger, and garlic and cok, stirring until golden, about 10 minutes. 2. Add the fenugreek seeds and cayenne pepper and stir 1 minute. Then add the apples, sugar, ginger-garlic paste, and salt, and cook over medium heat, stirring, until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apples are soft, and the chutney is thick, about 15 minutes. 3. Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutey very thick; it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste. |