Spiced apple chutney with saffron roti

This chutney goes well with Indian food and is also good with roast meats and cheese. Store it in the fridge, covered, for up to a week

15 September 2021

Nassima Rothacker

Method

Mix the two flours, add 1tsp salt and the warm milk gradually to make a soft but not sticky dough. Cover for at least 30 minutes.
Meanwhile, soak the saffron in 1 tbsp warm milk in a bowl for at least 30 minutes. After the dough has rested, knead on a lightly floured surface and divide into 12 equal balls, then place on a plate and cover with clingfilm.
Put a frying pan on a medium heat. Roll out each dough ball to a 15cm-diameter circle, then brush with the saffron milk. Add a drizzle of ghee or butter to the pan and cook each roti gently for 30-45 seconds on both sides until brown spots appear.

2tbsp ghee or unsalted butter

2.5cm piece cinnamon stick

¼tsp fennel seeds

1 whole clove

2 dried red chillies

1 whole green cardamom pod, crushed open

6 medium-sized tart apples, peeled, cored and thinly sliced

¼tsp cayenne pepper

80ml orange juice

110g soft brown sugar

40g walnuts, toasted and roughly chopped

For the chutney
Step 1
Heat the ghee or butter in a large non-stick saucepan over a moderate heat. Add the cinnamon stick, fennel seeds, clove, dried chillies and cardamom pod, and stir until the spices darken a bit and the butter is frothing. Add the apples, cayenne pepper, orange juice and sugar.
Step 2
Reduce the heat to moderately low. Cook for 30 minutes, stirring towards the end. Once the chutney is thick and glazed, take it off the heat and stir in the walnuts. Serve warm or at room temperature.