When I was a child in Britain, many of our Halloween customs were associated with the apple harvest. All of us had wonderful heirloom varieties of apples in our gardens, both eating apples and large green cooking apples. We played bob apple, snap apple and 'pass the apple' and made toffee apples as a special treat. Meanwhile, my mother and I made huge quantities of apple chutney. This year, after the Flood and so much rain all season, Boulder has an unprecedented apple harvest. Here's an example of a typical Alandi apple chutney recipe.
Alakananda's Famous Apple Chutney
3 pounds apples
Juice of one orange
1 tbsp orange zest
2 tsp fennel seeds
1 tsp cumin seeds
1tsp coriander seeds
1 tbsp chopped fresh ginger
1 tsp chopped green chilies
1 pinch mace
1/2 tsp cinnamon
2 pinch nutmeg
½ cup or more of muscovado sugar
½ cup raisins or currants
1 pinch salt
and chop apples, discardiong any blemished parts. Add orange juice, orange zest, and enough water to cover the
apples. Boil slowly in thick-bottomed
pan. When the apples are soft, add the sugar raisins and cook to desired
consistency (chunkier or more jam-like as you wish). Fry spice seeds,
ginger and chilies in small amount of ghee and add to the mixture. Taste to
adjust seasonings and sweetener. If it's not spicy enough for your taste, you
can add cayenne pepper.
Menu suggestion: serve with Tridoshic yam kitcheri .