Monday, November 18, 2013

Fall Favourite!

Re-working a fall favourite! Its a pleasure to look back at old recipes and enjoy them as-is, or make changes and improvements based on your current ingredient supply. Chutney can be kept basic - less is more. BUT sometimes more is more! Open your spice cabinet and get some inspiration to start there. The world of chutneys is practically limitless - coriander, tamarind, coconut, apple, peach, mint, beet, tomato, peanut. Sweet or savoury, with fruits, vegetables and/or herbs, the list goes on. Explore the varieties and even in invent new combinations and possibilities! Chutney is usually a great gift, especially to neighbours in the harvest season as the signs of winter begin to appear.

 
Apple Chutney


5 organic apples, quartered and chopped
1 organic pear, chopped
2 tsps veg oil OR coconut oil, OR ghee OR vegetable ghee
2 tsps mustard powder OR mustard seeds
1 medium red onion, diced
1 red bell pepper, chopped (optional)
1/2 tsp salt
1/2  pepper
2 cloves garlic, minced
1 medium green or red chilli, sliced
1 tsp ground ginger OR ginger root, chopped
1 tsp masala or garam masala spice
3-4 prunes, chopped AND/OR raisins
1 tsp brown sugar
1 tsp agave nectar
*or instead of above sweeteners, add 1 tsp honey
1/2 tsp vinegar
1 cup water
1/2 lemon juice
5 cloves
1 handful fresh coriander, chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper
dash of curry powder
1/3 cup water
 
On the stove top, begin to cook onions and garlic in oil or ghee. Add mustard seeds and ginger root. Then add a little water and add the apples. Continue to combine ingredients while simmering contents on low. Stir consistently, bring to a boil on high and then on medium to low heat until thoroughly cooked. Taste test as you go along to observe how the taste is developing.
 
My favourite way to eat chutney is with an Indian dish and traditional bread on the side. However chutney on toast with thin cheese slices is AMAZING! Such a treat with so many things. Enjoy the spices of life!

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