- 500 g of apples
- 300 g of young carrots
- 1 onion
- 80 g of dry grapes
- 80 g of grated horseradish
- 200 g of brown sugar
- 2 teaspoon of salt
- 1 teaspoon of ground ginger
- 1 teaspoon of curry powder
- 1 teaspoon of cumin seeds
- 1 chili
Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.
Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.
You can keep in the refrigerator for 2 months, if not sterilized or freeze.
The chutney accompanies the pies , meat, poultry and cold ham.
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
The nasi goreng is present throughout Indonesia, it is considered the indonesian national dish . Eac...
Pochero or Puchero is a kind of stew of philippines.
The momos dumplings are widespread in Bhutan and Nepal.
Tempura fritters are fried shrimp and vegetables, this recipe is delicious Japanese.
Kesari is a dessert in southern india and sri lanka is a semolina cake and saffron.
Bibimbap is a dish originating in Jeonju South Korea, it is a kind of rice salad, vegetables and mea...
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
yuk kae jang kuk is a Korean beef stew with rice noodles and eggs.