Rani’s Spicy Apple and Mint Chutney

Makes about a pint of chutney

• 1/2 teaspoon whole cumin seeds

• 1/2 teaspoon whole coriander seeds

• 1 Granny Smith apple peeled, core removed and chopped

• 3/4 of large red onion, skins removed and roughly chopped

• 3 green Thai chilis, chopped

• 1 bunch cilantro, thoroughly washed roughly chopped, stems included

• 1 bunch mint, thoroughly washed, stems removed and roughly chopped

• 1 teaspoon kosher salt

• 2 teaspoons dried mango powder or lemon juice

• 1 tablespoon raw sugar

Toast the cumin and coriander seeds in a dry sauté pan over medium heat until brown and fragrant, about 2-3 minutes. Remove from the heat and process in a spice blender (or mortar and pestle) into a powder. Set aside.

Place the apple, onion, and chilis into the bowl of a food processor and pulse until chopped. Add the cilantro, mint, salt, mango powder, raw sugar, and cumin and coriander powders and continue to pulse until the mixture is finely chopped, but not pureed.

At this point you can taste for seasonings: some chilis are spicier than others, so you may want to add more sugar, salt or spices. You want the flavors to all balance out. The final chutney should be spicy and sweet at the same time. If you’re happy with the flavor, transfer to a container and refrigerate until ready to use.

You can serve this with all sorts of dishes. You can even add it to mayonnaise or yogurt for an aioli-like dip to serve with tacos, etc.