Tuesday, November 18, 2008

Blackberry, Apple & Garlic Chutney

Blackberry, Apple & Garlic Chutney



My daughter picked some fresh blackberries for me. There were many
apples on the apple tree in my back yard though they were miniature
and tart. I figured to combine the two flavors to see the outcome. So,
I decided to blend them in a blender, and hence, made sour and spicy
chutney, The experiment turned out well. Try it out and let me know
how it turns out for you.

Ingredients:

1 large bowl of blackberries (approx. half pint)
14 green and red small apples (If you are buying apples buy the
tart ones like Granny Smith or Jonathan or Winesap or Rome Beauty apples,
they enhance the flavor)
10 large cloves of garlic
11 green chillies
1 1/2 tsp salt or to taste
1 tsp red chilli powder
1/4 cup water

Rinse the blackberries and apples thoroughly. Chop apples and peel
garlic. Chop garlic and green chillies coarsely as they are going to
go in the blender.

Blend all ingredients, adding the water as well, so that it comes out
as a smooth mixture. Add salt and chilli powder and blend again for a
few seconds so that it is well stirred. Pour into a serving bowl, and
refrigerate the extra chutney for later use. It can be stored in the
freezer and makes great dips as well. We added a couple of tablespoons
of chutney with meals to add a little spicy flavor and it was gone in
a week. It works great with flax seed tortilla chips and black bean
tortilla chips.

The color is a rich velvety mauve that adds beauty and flavor while
arranging a food plate. The taste is smooth yet crunchy every now and
then because of the tiny outer blackberry seeds.

Enjoy!

I am going on a sabbatical and will be back after the holidays. I'll take photographs of food and bring them with me, for you.
Have a wonderful Thanksgiving and Merry Christmas.

See you in January.

2 comments:

Nur Sunkist said...

Hello.. my name is Nur and I am from Malaysia. I found a lot of interesting recipes in this blog and would love to give them a try :)

Stuti Garg said...

Thanks, Nur.