Recipe - Habanero Apple Chutney

2 pound Cooking apples; peeled and
chopped small
One fourth pt Vegetable oil (not olive
oil)
2 tablespoon Finely chopped fresh ginger
1 Entire head of garlic;
peeled and finely chopped
12 Fresh habs; deseeded and
finely chopped (or more to
taste)
2 tablespoon White mustard seeds
1 teaspoon Fenugreek seeds; soaked in
hot water, drained
One half teaspoon Whole black peppercorns
2 teaspoon Ground cumin
2 teaspoon Chilli powder
1 teaspoon Turmeric
4 ounce Sugar
8 fl Cider vinegar
1 tablespoon Salt

Heat the oil in your pan and gently fry the garlic and ginger until it
starts to colour, then add the rest of the spices and cook for another
three minutes. Add the vinegar, apples, habs, sugar and salt, and simmer
for around half an hour until you have a thick, pulpy mixture. The idea is
for the apples to completely disintegrate. Put into hot sterilised jars,
seal at once with vinegarproof lids and try to forget it for about 2
months. Then, enjoy! It keeps well without refrigeration.

Posted to CHILEHEADS DIGEST V4 #216 by Roger Shezall
rshezall@netcomuk.co.uk on Nov 26, 1997