Serves: 5
Total Calories: 787

2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 tablespoons vegetable oil
20 to 25 dried red chili peppers, such as chile de arbol, with stems
4 sticks cinnamon (1-inch each)
6 to 8 black cardamom pods, crushed lightly to break the skin
10 whole cloves
2 tablespoons fennel seeds
2 teaspoons kalonji seeds
2 medium onions, cut in half lengthwise and thinly sliced
5 to 6 pieces (1-inch) peeled fresh ginger, cut in half lengthwise and thinly sliced
6 cloves fresh garlic, cut in half lengthwise and thinly sliced
2 teaspoons coarsely ground fenugreek seeds
2 to 3 teaspoons cayenne pepper
2 pounds tart apples, such as Pippin or Granny Smith, peeled and cut in 1/2-inch pieces
2 cups sugar
1 1/2 tablespoons salt
1/4 cup distilled white vinegar

1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cinnamon, cardamom pods, and cloves, stirring, about 1 minute. Add the fennel and kalonji seeds, and stir about 30 seconds, then add the onion, ginger, and garlic and cook, stirring until golden, about 10 minutes.

2. Add the fenugreek seeds and cayenne pepper and stir 1 minute. Then add the apples, sugar, ginger-garlic paste, and salt, and cook over medium heat, stirring, until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apples are soft, and the chutney is thick, about 15 minutes.

3. Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 787
Calories from Fat: 73

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney