Few things are easier to craft than a quick chutney. This is the first time I’ve used fennel seeds in a chutney, and for some reason I was skeptical. How very wrong I was. I’ll be back for more.
- 4 medium to large cooking apples, peeled, cored & cut into cubes
- 1 1/2 teaspoon cumin seeds
- 1 1/2 teaspoon fennel seeds
- 1 1/2 teaspoon mustard seeds
- 2 tbsp vegetable oil
- 2 shallots, diced finely
- 2 inches ginger, peeled and grated (2 teaspoons of ginger powder works remarkably well)
- 1/2 cup brown sugar
- 1/4 cup malt vinegar
- Pinch of salt
1Heat the oil at medium in a small, preferably thick-bottomed saucepan. Add the cumin, fennel, and mustard.
2When the mustard begins popping, add the onion, mixing to coat, and sauté for 3 to 5 minutes.
3Add the ginger, and cook an additional minute. Add the apples, sugar, vinegar, and salt. Simmer till everything in the pot informs everything else in the pot.
3Alternates: Skip the frying and the oil and toss everything else in the pot at once. And while shallots rock, if all you’ve got are plain old onions, they’ll work fine.