| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 medium red onion, thinly sliced
- 1 teaspoon store-bought or homemade garam masala, recipe follows
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 pound green apples, cored and diced into 1/2-inch cubes
- 1 (6-inch thumb) fresh ginger, peeled, sliced into thin planks, then sliced again into thin matchsticks (about 1/2 cup)
- 1/2 cup sugar
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it’s about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Instructions
- Warm the canola oil in a medium pot over medium-high heat. When shimmering, add the cumin seeds and fennel seeds-they should sizzle upon contact. If they don’t, turn the heat up a little. Cook about 30 seconds.
- Add the onions and cook, stirring often, until the onions turn golden, about 10 minutes.
- Now add the garam masala and cayenne pepper; cook, stirring vigorously for about 30 seconds.
- Add the apples, ginger, sugar, apple cider vinegar, 2 teaspoons of salt and a generous amount of freshly ground pepper; stir and cook until the sugar melts. Keep cooking, stirring often, until the sugar thickens and caramelizes, and the apples soften, about 15 minutes.
- Taste for seasonings and serve.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 195 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 25 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 326 mg |
Reviews
It is really good, and gave me a reason not to waste my windfall apples. By the way, there is a reason to heat the spices separately. Your oil was probably hot, not warm.
I just used the ingredients in this recipe and added everything to my taste (more garam masala and seasonings. Definitely a keeper!
very good, made with the lamb curry for a dinner party tonight. i added only 2.5 tablespoons of sugar. was so scared of the seeds burning, i dont think i cooked them long enough.
A tip: My first batch of seeds in the oil were ruined after 5 seconds of cooking them, so I had to start over. They burned in 5 seconds flat, popped everywhere all over my kitchen & I ended up with more on the counters & hob than in my pan.
What I suggest is putting the oil, seeds, apples, ginger & onion together in the pan at the same time, cook for 2-3 mins. Then add the powdered spices, sugar, vinegar, salt, pepper.
In addition, I added 1/2 tsp caraway seeds, 1/2 tsp yellow mustard seeds & 1/2 tsp black mustard seeds for extra flavor; & a 1/4 tsp chili powder for extra kick.
I blitzed it all together in a blender because I didn’t like the chunky consistency.
What I suggest is putting the oil, seeds, apples, ginger & onion together in the pan at the same time, cook for 2-3 mins. Then add the powdered spices, sugar, vinegar, salt, pepper.
In addition, I added 1/2 tsp caraway seeds, 1/2 tsp yellow mustard seeds & 1/2 tsp black mustard seeds for extra flavor; & a 1/4 tsp chili powder for extra kick.
I blitzed it all together in a blender because I didn’t like the chunky consistency.