To be honest, I never tasted Indian food until I moved to Boston for college (sad, but true). I tried it once and was absolutely hooked…to ordering over-priced and excruciatingly slow delivery. I thought I’d have to spend loads of extra money buying a bunch of special ingredients. Nearly six years later, I was pondering what kind of snacks to make for my family road trip to Virginia, and found the below ingredients in my Ma’s fridge. Since I had already made flat bread, I wanted to make something to go with it. Making a chutney takes a bit of time to achieve the right consistency, but it’s so worth it in the end. I improvised with this, so you can easily change it up according to your tastes. For a crisper, less smoky flavor, leave out the barbecue sauce. Enjoy!
Prep time: 25 minutes
Cook time: 50 minutes
Ingredients:
- 2 apples, peeled and finely chopped
- 1/2 large onion
- 1 garlic clove, very finely chopped
- 3 large tomatoes, very finely chopped
- 1/4 carrot, shredded and finely chopped
- 1/4 c brown sugar
- 1 tbsp apple cider/red wine vinegar
- 2 1/2 tbsp barbecue sauce
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp cilantro/coriander
- large pinch of paprika
- pinch of cumin
- dash of lemon juice
- pinch of salt and pepper, to taste
Method:
Soak tomatoes in hot water for 2 minutes-it makes peeling the skin off much easier. Add all ingredients to a large pot, bring to a boil for one minute, then reduce to a simmer (uncovered) for 45 to 50 minutes, stirring frequently to avoid sticking to the bottom of the pot.
Yields 12 ounces
Sounds really good, especially if made with British apples. Thanks for sharing this recipe