Halloween Apple Chutney

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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

Wash 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 .

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This page contains a single entry by Alakananda Ma published on October 28, 2014 9:00 AM.

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