Quince and Apple Sweet, Sour n Spicy Chutney

Last week's trip to the farmer's market was quite a joy. I found my favorite cereal (a post on that will be coming soon); I found the fractal romanesco broccoli that I always wanted to try and I found  my fav: Asian quince. After the chuk wangun , I have been on a hunt for these and finally got them. This recipe came out due to my craving to have something chatpata (Something edible that gives you a tingling sensation: usually something sweet and sour).

A natural fractal : Romanesco Broccoli

With the surprise breakout of sun this weekend, life has been comfortable and the want of summer sandwiches came again. This chutney is a mean accomplice to sandwich breads, paninis and each chapatis. Make them and refrigerate them for a week.

mom inspecting the veggies

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Ingredients:-
2 medium sized asian quince grated
1 juicy red apple grated
2 tbl spns of olive oil
1.5 tsp of red chili powder (as desired)
2 tsp of sugar
1.5 tsp of tamarind paste
1 tsp of jeera/cumin seeds
salt to taste

Method:-
Keep the flame at medium (level 6 out of 10 levels)
Heat oil in a pan and add jeera. Wait for them to sizzle.
Add the grated fruits with the rest of the ingredients. Stir and blend well for about a min.
Lower the heat to low. Out of 10 levels I kept at 4.  Keep the vessel closed for another 2 mins.
Remove and serve at room temperature.