Shanna's Habanero Apple Chutney
2 lb. cooking apples, peeled and chopped small
quarter pint vegetable oil (not olive oil)
2 tbs. finely chopped fresh ginger
1 entire head of garlic, peeled and finely chopped
12 (or more to taste) fresh habs, de-seeded and finely chopped
2 tbs. white mustard seeds
1 tsp. fenugreek seeds, soaked in hot water, drained
½ tsp. whole black peppercorns
2 tsp. ground cumin
2 tsp. chilli powder
1 tsp. turmeric
4 oz. sugar
8 fl. oz. cider vinegar
1 tbs. 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 vinegar-proof lids
and try to forget it for about 2 months. Then, enjoy! It keeps well without
refrigeration.
Only those who decline to scramble up the career ladder are
interesting as human beings. Nothing is more boring than a man with a career.
- Alexander Solzhenitzyn