Spicy Apple Chutney

Chutneys can be chunky or smooth, intended to be served in small quantities as a relish or garnish, or in larger quantities as a major element of a dish. This apple chutney falls into the latter category. I like to place a mound of rice on the plate, surrounded the rice with a circle of this chutney, and top with a generous ladle-full of potato and pea curry.

Ingredients

4 Granny Smith apples
2 T. canola oil
1 T. black or brown mustard seeds
1 medium white or yellow onion, finely diced
1 red pepper, cored and finely diced
1 tsp. salt
2-3 tsp. puréed garlic
2 serrano or jalapeno chiles, diced with seeds
1 1/2 tsp. finely chopped fresh ginger
1 tsp. ground allspice
1/4 cup dark raisins
1 cup brown sugar
3/4 cup red wine vinegar
1 cup water

Peel the apples and cut into quarters. Roughly chop in the work bowl of a food processor fitted with the steel blade.

Heat the oil in a large saucepan or frying pan over high heat. Add the mustard seeds, immediately cover (to avoid splashing all over your stove), and cook until the popping stops. Immediately remove the pan from the heat so that the seeds don't burn. Then, reduce the heat to medium high, and add the onion, red pepper, and salt. Cook, uncovered, stirring, until the onions are translucent. Stir in the garlic, chile, ginger, and allspice. Cook 1 minute.

Add the remaining ingredients, including the prepared apples. Cook, uncovered, over medium heat, until soft and aromatic, about 25-30 minutes. Either serve hot or cold, with rice and Potato Pea Curry.

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