With two large apple trees, we have an abundance of apples at the end of September. We make juice from them (delicious with fresh ginger, drunk warm), and of course apple pie as well. But above all, we love making chutney. Once you’ve tasted it, you’ll understand why!
Ingredients
- 1 kg apples
- 2 tablespoons ghee
- 1 teaspoon grated ginger
- 2 cinnamon sticks, 5 cm each
- ½ teaspoon anise seeds
- 5 cloves
- dried red chili pepper
- ½ teaspoon turmeric
- 4 tablespoons water
- 1 tablespoon sugar
Prepare the chutney
Wash and peel the apples, remove the cores, and cut them into small cubes.
Heat the ghee in a pan. When the ghee is hot, add the ginger, cinnamon sticks, chili peppers, cloves and anise seeds to the pan. Fry the spices, stirring well, until the anise seeds turn brown, after about 30 seconds. Then add the turmeric and the apples.
Fry the apples until they start to turn brown. Then pour in the water. Put a lid on the pan and let the chutney simmer for 15 minutes, stirring regularly. When the apples are soft, mash them lightly. Add the sugar and keep stirring until the chutney starts to thicken.
Serve at room temperature.
Delicious with, for example, kitchari. Enjoy!
