Apple chutney served on coconut rice with flatbread
Starter with Braeburn apples from South Tyrol
Difficulty: easy
Preparation time: 45 min
Style: modern
Apple: Braeburn
Ingredients
For the spice blend
2 rounded tsps. black cumin seeds
6 green cardamom pods
1 tsp. powdered cinnamon
½ tsp. salt

For the black cumin flatbread
100 g spelt flour 630
1 heaped tsp. cream of tartar baking powder
½ tsp. salt
1 rounded tsp. black cumin seeds
1 tsp. olive oil
20 ml lukewarm water
40 g yoghurt with 3.8% fat, or plant-based yoghurt

For the chutney
300 g South Tyrol apples (Braeburn)
100 g onions (weight when peeled)
3 dsp. apple vinegar
1 dsp. sesame oil (or oil of your choice)
approx. 5 cm fresh, red chilli pepper (or adjust to desired spiciness)
60 g jam sugar 2:1
40 g raw cane sugar (do not use cane sugar)

For the coconut rice
200 g basmati rice
3 heaped dsps. shredded coconut
manfred-zimmer-zugeschnittet Created by Manfred Zimmer
apfel-chutney
Preparation
For the spice blend:
Using a small knife, split the cardamom pods open and remove the seeds.
Place the cardamom and black cumin seeds in a mortar together with the powdered cinnamon and salt, and pound well. If you do not have a mortar, you can grind the cardamom and black cumin seeds and then blend well together with the cinnamon and salt.

For the black cumin flatbread:
Pound the black cumin seeds roughly, place in a bowl with the other dry ingredients and combine well. Add the remaining ingredients, combine, and knead by hand until the dough is soft and pliable. If it is too dry, add a little water.
Shape the dough into a cylinder and divide into four equal parts.
Shape each part into a ball, and flatten out to 8-9 cm on a lightly-floured surface
Heat a non-stick frying pan on the hob – my hob has 9 levels, and I set it at level 7.
Place the flattened dough in the heated frying pan (do not add oil) until brown spots appear on the surface. Turn and cook on the other side.
Remove from frying pan and cover with a dry tea towel.
Cook the rice according to packaging instructions.

For the chutney:
While the rice is cooking, we can turn our minds to the chutney preparation.
Quarter, core, peel and chop the apples into roughly 2cm x 2cm pieces, and place in a large pan, ensuring there is enough space for the chutney to simmer when cooking.
Finely dice the peeled onion and red bell pepper, add to the apples in the pan together with the apple vinegar, oil, jam sugar, raw cane sugar and two rounded teaspoons of the spice blend, and mix well.
Place the pan on the stove and bring to a simmer. Simmer for approx. 4 minutes, stirring gently from time to time. When cooked, the diced apple should be soft but firm to the bite – this is important; the apples should never be too soft.

Combine the cooked, hot rice together with the shredded coconut and the remainder of the spice blend (leaving 1 tsp to garnish the rice before serving), and plate.
Serve the warm chutney alongside the rice. Sprinkle the remainder of the spice blend over the rice, and top with a little shredded coconut.
If you have prepared the chutney in advance, heat it up in a saucepan, stirring constantly.
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