The classic appetizer you’ll always find in Indian restaurants is the samosa. It’s a fried ball of dough with peas and potatoes and spices and such inside. No, I’m not giving you the recipe for that.
On the side of the samosa, most places will give you a couple of chutneys to eat, a spicy one and a sweet one. I’ve shared with you the recipe for the spicy one already. Today is the sweet one. Brown chutney. Sweet chutney. Both descriptive and accurate names.
There are a few ways to make this. The easy way and the harder way. The easy way, first.
- A bottle of apple butter
- 7 tablespoons of lime juice
- 1/2 tsp each of
- garam masala
- onion seeds
- cayenne pepper
- coriander powder
- cumin powder
- 1/4 cup of brown sugar
1. Buy a bottle of apple butter.
2. Open it.
3. Pour into a pot on the stove.
4. Put the stove on medium heat.
5. Fill the empty bottle with water. Swirl the water around in the bottle to get all the apple butter.
6. Dump the water into the pot.
7. Add in the spices and the lime juice.
8. Cook for ~10 minutes. Until it’s boiling.
9. Stir occasionally.
10. Eat with samosas. Or potato sandwiches or thai warrah. Or behl puri. I haven’t given you the recipes of any of these dishes, huh? Next week I’ll give you the recipe for bhel.
The hard way involves dates, tamarind, brown sugar and a lot more time. My mom says it’s kind of a pain to make it the hard way so she doesn’t see herself doing it anytime soon. So maybe just do the easy way and call it a day.