Total Calories: 787
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.
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