- 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.
Tips : There are different kinds of chutneys: coconut, tomato, cilantro, mint, tamarind, mango, lime. The chutney is generally very spicy.
This dish is a kind of warm salad composed of beef, vegetable and nems. This Cambodian dish, is ofte...
Dahl Bat - traditional dish of rice and len...
The Dahl Bat is a traditional dish of rice and lentils from Nepal. It consists of white rice (bhat) ...
Kesari - semolina cake
Kesari is a dessert in southern india and sri lanka is a semolina cake and saffron.
Kewa Phagsha - spicy pork with potatoes
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Tam Mak Houng - Som tam - bok l'hong - papa...
Tam Mak Houng, Som Tam, bok l'hong or green papaya salad, is a culinary institution, Laotian, Thai ...
Canh cu sen - Soup pork and lotus root
Canh Cu Sen is a soup of pork and lotus root that is eaten in vietnam.
Here's the sauce that accompanies nems made from fish sauce as the Vietnamese tradition.
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
Bihon Pancit - fried noodles
Bihon pancit are fried noodles , there are many variations here with chicken. This dish comes from t...