Chickpea-Apple Curry (Chutney)
Chickpeas and apples do not seem to make sense together. But when you think of the apples as a tart and sweet flavor; that flavor does go great with chickpeas. Also, when you end up buying apples that are a tad tart to eat on their own (we just like our apples sweet), you have to come up with creative ways to use them.
Chickpea-Apple curried chutney
I am not sure whether to call this a curry or a chutney because while the consistency is curry-like, the flavor is chutney-like. That is where the famous word "curried" comes in and I decided to call it a curried chutney. The tart-sweet flavor accentuated by spices is always a hit with my taste buds and I loved the curry down to the last drop. I served this with spinach pesto parathas. Any kind of flavored parathas would go really well with this. The dish does not photograph too well and even I had not taken much effort to take a pretty picture. I was in a rush to finish the picture taking and dig in.
Half a teaspoon of chana masala can be added to the curry.
I am sending this to my favorite blogosphere event : My Legume Love Affair. This 61st edition is hosted on My Diverse Kitchen. This event was started by Susan of The Well-Seasoned Cook and is now run by Lisa of Lisa's Kitchen.
Chickpea-Apple curried chutney
I am not sure whether to call this a curry or a chutney because while the consistency is curry-like, the flavor is chutney-like. That is where the famous word "curried" comes in and I decided to call it a curried chutney. The tart-sweet flavor accentuated by spices is always a hit with my taste buds and I loved the curry down to the last drop. I served this with spinach pesto parathas. Any kind of flavored parathas would go really well with this. The dish does not photograph too well and even I had not taken much effort to take a pretty picture. I was in a rush to finish the picture taking and dig in.
1 can | chickpeas |
2 | slightly tart apples |
1/4 tsp | mustard seeds |
1/4 tsp | asafoetida |
1/4 tsp | cumin seeds |
1 small | onion |
1 tsp | ginger paste |
1 tsp | garlic paste |
1/4 tsp | turmeric powder |
1/4 tsp | chilli powder |
1 tsp | coriander powder |
1 tsp | fennel seeds |
2 | cardamom pods |
1/4 tsp | clove powder |
1 tsp | cinnamon powder |
1 tsp | tomato paste |
1 tbsp | brown sugar |
2 tsp | yogurt |
1/2 tsp | pepper powder |
- Heat a tablespoon of oil in a pan. Add mustard seeds. When they crackle, add asafoetida and cumin seeds.
- Add the chopped onion and ginger, garlic pastes. Saute for a couple of minutes.
- Add the turmeric, chilli, coriander, clove and cinnamon powders. Coarsely grind the fennel and cardamom seeds in a mortar-pestle and add them.
- Add the peeled and chopped apples and the tomato paste. Saute for a couple of minutes.
- Add the drained and washed chickpeas and 1/2 cup of water. Add salt to taste. Cover and cook till the apples are completely cooked. This could take 20 minutes.
- Add the brown sugar, yogurt and pepper powder. Let the curry simmer for about 5 minutes.
- Serve with parathas.
Half a teaspoon of chana masala can be added to the curry.
I am sending this to my favorite blogosphere event : My Legume Love Affair. This 61st edition is hosted on My Diverse Kitchen. This event was started by Susan of The Well-Seasoned Cook and is now run by Lisa of Lisa's Kitchen.
A very unusual and interesting preparation. Thanks for participating in this edition of MLLA.
ReplyDeleteThanks. It was my pleasure to participate in the MLLA
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