I made this Chutney yesterday and I didn't think to make a post about it but sometimes quick and everyday recipes turn to lovely easy ones that I personally love to share. So this one is just an easy recipe, I took the classic onion chutney and add some other ingredients to it, kind of Persian inspired, also because It's apple season and I had some lovely delicious Annurca apples at home and bunch of pistachios from Iran. For me they matched perfectly together. Hope you enjoy it as much as I did.
For about 3 cups of Chutney
- 2 tablespoon olive oil
- 3-4 green, fresh Cayenne pepper
- 2 red onion
- 10 red garlic or 5-6 white garlic
- 5 spring onions
- 5 dried thai pepper (to taste)
- 2 Annurca apple, peeled
- 2 tablespoon toasted sesame seeds
- 1/2 cup toasted pistachios
- 1 lime, zest & juice
- bunch of cranberries
- 2 tablespoon brown sugar
- Clean, wash and dry the veggies. Toast the sesame seeds in a dry, non-stick medium pot over medium heat for about 2 minutes or until golden brown with a rich toasty fragrance. Remove them from the pot.
- In the same non-stick pot, heat the oil, add the chopped cayenne pepper, red onions, spring onions and garlic. Cook them until soft, then add the chopped and peeled apples and a pinch of salt, continue to cook on medium-high heat until onions are golden, if you like your chutney sweeter, go further, cook the onions until caramelize.
- Add the toasted sesame seeds and pistachios. When the Chutney is soft, turn the heat off and transfer it into a bowl. Let it rest for 10 minutes before blending.
- Meanwhile crush or slice the blueberries and place them in the same pot, add the sugar and stir until blueberries's color turn red and sugar melts.
- Now - blend the Chutney into the consistency that you like. I like mine a little bit grainy! Then add the lime zest, lime juice and salt to your taste. Then add the blueberries and serve with bread. You can mix it with yogurt too, to have a sweet tasty and light dip.
- Hope you Enjoy!