- Basically (and feel free to experiment widely and wildly): roughly chop 4 green tomatoes, 1 large onion and 1 clove of garlic and combine all in a saucepan with 2 T. or so of vegetable oil.
- Cook over high heat, stirring and then add 1 peeled and chopped apple (we used Gala). Season with a cinnamon stick, bit of ginger (fresh or dried) and a pinch of coriander seeds.
- Let all bubble away on reduced heat until broken down and thick. Add 1 T. of apple cider vinegar, reduce heat further to a bare simmer and add honey and salt to taste.
- The chutney should of course be quite sweet.
- Cook for maybe 10 more minutes, cool and serve.
Broccoli doesn't often appear in Indian cuisine except as a filler ingredient in school cafeteria style Mixed Curry Vegetables. This is a nice way to incorporate the super healthy veggie in a theme meal or just to spark up roasted chicken or duck.
2 T. vegetable oil / 1 t. fennel seeds, approximately / about 3 fresh hot chiles / 1-2 bunches broccoli, depending on size, cut into florets / salt / lemon juice / garam masala (in the spice section of all supermarkets)
- Heat oil over medium-high heat in a large skillet. Add the fennel seeds.
- Cook until aromatic, about 1/2 a minute.
- Throw in the chiles and broccoli.
- Stir-fry for about 6 minutes or longer.
- Sprinkle with a lemon juiced directly over the broccoli. Stir once more, season with salt and serve warm.
- If desired sprinkle with garam masala before serving. A ripe tomato, diced, is also a nice garnish.