Seb Ki Chatni (Apple Chutney)
Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.
The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.
6 medium-sized apples
4 tablespoons ghee or vegetable oil
2 teaspoons grated fresh ginger
2 cinnamon sticks, 2 inches (5 centimeters) long
1 teaspoon anise seeds
2 or 3 dried chilies, crushed
1 teaspoon turmeric
1 pinch asafetida (optional)
4 tablespoons water
4 tablespoons brown sugars
- Wash, peel, and core the apples. Then cut them into small chunks. Heat the ghee or vegetable oil in a saucepan. When it begins to smoke, drop in the ginger, cinnamon sticks, anise seeds, chilies, and cloves. Stir fry until the anise seeds darken (about 30 seconds). Immediately add the turmeric and asafetida, then the chunks of apple. Stir fry to brown the apples for 5 or 6 minutes, then add the water.
- Cover and cook over high heat for about 15 minutes, stirring often, until the apples are quite soft. Mash the apples in the pot. Add the sugar, increase the heat, and stir continuously until the chutney thickens. Remove the cinnamon stick and cloves. Serve at room temperature with hot puris or with a sweet at the end of the meal.
You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.