Suvir's Apple-Cranberry Chutney

[Rachel Perlow]

Suvir's Apple-Cranberry Chutney

Serves 8 as Side.

Here's a link to the Apple Chutney thread.

This makes a delicious condiment for Lamb or Pork Chops, I used it as an alternative to traditional Cranberry Sauce for Thanksgiving.

* Suvir said to leave the Chile whole, which I suppose would add less heat and could be removed before serving.

• 1 T Vegetable Oil
  
• 1 T minced Ginger
  
• 1 tsp minced Red Chile (seeded & deveined)*
  
• 1/2 tsp Fennel Seed
  
• 1 pinch Asafoetida
  
• 4 c Granny Smith Apple, peeled and diced (~3 apples)
  
• 1/2 c dried Cranberries
  
• 1/4 c Water
  
• 1/8 tsp Salt
  
• 1 T Sugar
  
• 1/2 T Balsamic Vinegar
  
• 1 Pinch dried ground Cayenne Pepper
  

Heat a 2 quart saucepan, add oil and fry the ginger, chile, fennel and asafoetida. When some of the fennel seeds look toasty (1-2 minutes), add apple, stir to coat with spices. Add cranberries, water, salt, sugar and vinegar, stir, cover for about three minutes, then remove cover and cook, stirring occasionally, until the pan is dry and the apples are about ready to fall apart. Check for seasoning and add cayenne pepper to taste.

Yields: about 2 cups

Keywords: Side, Condiment, Kosher, Vegan, Vegetarian, Intermediate, Fruit, Indian

( RG165 )