APPLE CHUTNEY

Chutney varies immensely according to the kind of apples
used, but invariably sour Granny Smiths seem to produce
the best results. This chutney is hot yet sweet and can
be served as an accompaniment to a great variety of
savoury dishes. Allow 1-4 spoonfuls per serving. Apple
chutney can be refrigerated in a sealed container.

PREPARATION AND COOKING TIME: 1 hour
YIELD: enough for 10 persons

2 tablespoons (40 ml) ghee or oil
11/2 teaspoons (7 ml) cumin seeds
2 fresh hot green chilis, cut into thin rings
2 teaspoons (10 ml) minced fresh ginger
1 teaspoon (5 ml) turmeric
500 g (about 1 pound) tangy green apples, peeled, cored and sliced
1/4 cup (60 ml) water
11/4 teaspoons (6 ml) ground cinnamon
3/4 teaspoon (3 ml) ground nutmeg
1 cup (250 ml) sugar

1. Heat the ghee or oil in a heavy 2-litre/quart saucepan
over medium heat. Saute the cumin seeds in the hot ghee
until golden brown. Add the green chilies and minced
ginger and saute for 1 minute; then add the turmeric and
the sliced apples. Stirfry for 2-3 minutes.

2. Reduce the heat to low and add the water, cinnamon, and
nutmeg. Cook, stirring occasionally, for about 15-20
minutes or until the apples become soft. Add the sugar and
continue to cook the chutney until it becomes jam-like.
Serve at room temperature or cover and refrigerate for up
to a week.