Ingredients with Measurements:
- 4 Malay rose apples, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1/4 cup cashews, chopped
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium heat.
2. Add cumin seeds, coriander seeds, and mustard seeds. Cook for 1 minute, or until fragrant.
3. Add chopped onion, minced garlic, and grated ginger. Cook for 5 minutes, or until onion is translucent.
4. Add turmeric powder and red chili powder. Cook for 1 minute, or until fragrant.
5. Add chopped Malay rose apples, apple cider vinegar, brown sugar, and salt. Stir well.
6. Bring the mixture to a boil, then reduce heat to low. Simmer for 30 minutes, or until the apples are soft and the mixture has thickened.
7. Add raisins, chopped cashews, and fresh cilantro. Stir well.
8. Remove from heat and let cool for 5 minutes.
9. Transfer the chutney to sterilized jars and seal tightly.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for cooking
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 80 per serving
- Fat: 3g
- Carbohydrates: 14g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Malay rose apples can be substituted with any other tart apple variety.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Raisins can be substituted with dried cranberries or chopped dates.
- Cashews can be substituted with almonds or peanuts.
Variations:
- Add 1 teaspoon of garam masala for a spicier version.
- Add 1 teaspoon of grated orange zest for a citrusy flavor.
- Add 1/4 teaspoon of ground cinnamon for a warm flavor.
Tips and tricks:
- Use a wooden spoon for stirring to prevent the chutney from sticking to the pan.
- Adjust the amount of red chili powder to your desired level of spiciness.
- Store the chutney in a cool, dark place for up to 6 months.
Storage instructions:
- Store the chutney in sterilized jars with tight-fitting lids.
- Keep the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- To reheat the chutney, transfer it to a saucepan and heat over low heat until warmed through.
Presentation ideas:
- Serve the chutney in a small bowl with crackers or bread.
- Use the chutney as a topping for grilled chicken or fish.
Garnishes:
- Garnish with fresh cilantro leaves or chopped cashews.
Pairings:
- Serve with grilled meats or vegetables.
- Use as a condiment for sandwiches or burgers.
Suggested side dishes:
- Serve with rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to sterilize the jars and lids before using.
- Store the chutney in a cool, dark place to prevent spoilage.
Food history:
- Chutney is a condiment that originated in India and is now popular in many other countries.
Flavor profiles:
- The Malay rose apple chutney is sweet, tart, and spicy with a hint of nuttiness from the cashews.
Serving suggestions:
- Serve the chutney as a condiment or topping for grilled meats or vegetables.
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Region: Indian