Thursday, September 16, 2010
Tomato Curry and Apple Chutney
Bean and I made Tomato Curry and Apple Chutney together the other night. We both love curry and chutney is something we had never attempted before.
We started by chopping lots of produce... apples for the chutney, onion, garlic, ginger, tomato, bell pepper, and cilantro for the curry. I can still hear the sound of the knife against the cutting board.
We heated apples with garlic, fresh ginger, cinnamon, cloves, salt, brown sugar, cider vinegar, and cayenne. The apples simmered over low heat for almost an hour until they were super soft and fragrant. Bean declared that they smelled like autumn, and I agreed.
The tomato curry also has a wonderful conglomerate of spices. Mustard seeds, freshly grated ginger, cinnamon, cumin, coriander, and cayenne all seasoned the pot. The mix of veggies and spices simmered down with tomato puree. I thought the curry was a little runny, so we turned up the heat and this worked well for thickening the dinner.
The curry was spicy and fresh. It tasted beautiful over a bed of brown basmati rice. We served the chutney hot, as I simply couldn't wait to try it. It was a sweet contrast to the curry and the apples were perfectly softened. I'd like to try making it again and see what it tastes like cold.