Day3 of BM#10: A couple of months ago I took my son for apple picking. The orchards in Northeast were badly hit by a major hail storm that happened a week prior. Almost 80% of the apples were badly bruised and had black spots on them. :-(. Inspite of hearing about it I went cause I felt bad for those Orchard owners. It was a big challenge to pick bruise-free apples.We came back home with a just a bag of apples instead of 3 or 4 which was the norm everytime we went for apple picking.
Here is what I did with those apples I brought home: I made some apple sauce which I used to make my Vegan Pumpkin apple muffins, then substitued apple filling instead of berries in Lattice-Topped Berry Tart I posted a few months ago. I still had a few leftovers out of which a couple ended up in this chutney- I frequently made mini pepper chutney as sides for Idli/Dosa this summer and wanted to add apples this time. The only change I had to make was to increase the amount of chilies to even out the sweet taste of apples. That's it!
MacIntosh Apple Tree at March Farms:These ripe red macIntosh apples on this tree miraculously espaced the hail storm.A few of those ended up in my bag that I brought home. :-):
What you need for the chutney:
Ingredients:
Enjoy!Here is what I did with those apples I brought home: I made some apple sauce which I used to make my Vegan Pumpkin apple muffins, then substitued apple filling instead of berries in Lattice-Topped Berry Tart I posted a few months ago. I still had a few leftovers out of which a couple ended up in this chutney- I frequently made mini pepper chutney as sides for Idli/Dosa this summer and wanted to add apples this time. The only change I had to make was to increase the amount of chilies to even out the sweet taste of apples. That's it!
MacIntosh Apple Tree at March Farms:These ripe red macIntosh apples on this tree miraculously espaced the hail storm.A few of those ended up in my bag that I brought home. :-):
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Ingredients:
- 2 Red MacIntosh Apples
- 1 Medium Red Onion, peeled and cut into small chunks
- 8-10 Mini Red Peppers, seeds and membranes removed
- 1" Ginger, peeled and cut diced
- 2 Small Cloves Garlic
- Marble sized Tamarind, cleaned
- 4-5 or less/more Dry Red Chili
- 2 Green Chili
- 2 Stalks Curry Leaves, stems removed
- 3 Tbsp Olive Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Split Black Gram/ Urad Dhal
- 1 Stalk Curry Leaves
- 1 Tsp Olive Oil
- Add the Oil to a wide saute pan. Throw in the cut onions, garlic, ginger, red chili, green chili and curry leaves.Saute till the onions are browned.
- Add the cut peppers and saute till they are browned at edges
- Add the cut apples to the pan.
- Saute till they are browned.The chutney tastes better if they are well and truly browned.
- Add the tamarind at the very end. Switch off stove and sprinkle some salt.
- Grind the whole contents and check for taste.
- Move it to a serving bowl.Tempering is entirely optional.If opting, just fry the mustard seeds, Hing, urad dhal and curry leaves. Pour it over the chutney. I skipped it this time. Enjoy it with hot idli, dosa and such.
Wise use of apples, the chutney sounds great. I would have loved a tinge of cloves and cinnamon flavor too, what do you think?
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delicious flavours chutney looks wonderful
ReplyDeleteThose apples are so lovely CL..I still remember the first time I saw your pictures, they were taken in apple orchids..:)..lucky you guys..chutney sounds great..
ReplyDeleteVery interesting recipe...
ReplyDeleteHealthy and inviting chutney,looks tempting.
ReplyDeletelooking awesome..yum
ReplyDeleteI am loving this fruit chutney...bookmarked!!
ReplyDeleteI have made red bell pepper chutney but this combo is new. Love the bowl :)
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A flavorful and yummy chutney.
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Chutney looks so attractive in that bowl.Nice way to pair apple and bell peppers :)
ReplyDeleteQuite a new combo for me, apples in chutney i never thought of making though,thanks for sharing.
ReplyDeleteapple chutney sounds delcious..very new to me loved it
ReplyDeleteWow lovely colours. great chutney.
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Looks like a lipsmacking one. I think I can go with Granny smith for this.
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