This fabulously moreish recipe has been created by the lovely Rayeesa who runs an Indian Cookery School just 20 miles from Apple County Cider from her Orchard Farmhouse in Mordiford.
Try this delicious relish to accompany Indian foods or even just to spice up a cheese sarnie!
100ml Dabinett Cider
½ onion sliced
1 tsp. mustard seeds
1 tsp. cumin seeds
6/8 curry leaves
1-2 dried chillies
8-10 tomatoes chopped
3-4 apples peeled cut into wedges
1 tsp. turmeric
1 tsp. chilli powder
2 tsp. ground coriander
1-2 tsp. garlic & ginger paste
Salt to taste
2-3 tbsp. rapeseed oil
Fry the onions in a pan until golden, then remove from the pan and keep aside.
Heat some more oil in a pan fry the onions until softened and add cumin seeds, dried chilli, curry leaves then when they start to turn darker then add mustard seeds, stir gently and remove from heat once they start popping.
Add the garlic & ginger paste, and ground spices and stir gently until the spices are well mixed, de-glaze the pan lower heat and simmer for 5- 10min until oil separates from the mixture.
Add the tomatoes and mix in well with the spices, when oil separates add the apples and cook together for a further 5 mins or so until just cooked.
Taste for seasoning, and serve hot or cold as an accompaniment to your main dish or as a relish.
If you’re stuck for time, you can’t beat Spiced by Rayeesa frozen Indian Curry sauces. Slow cooked, with the fresh flavour locked in, right until you need it. Grab a Spiced sauce from the freezer, an Apple County Cider from the fridge and you can cook up a delicious authentic curry in no time!