- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon cumin seeds
- 1 1/2 cups apple butter
- 1/4 to 1/2 teaspoon red pepper flakes
- 3 tablespoons finely chopped hibiscus flowers, soaked in 1/2 cup water for 30 minutes and strained
- 1/2 cup finely chopped red onions
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- Salt, to taste
Toast mustard and cumin seeds in a skillet set over medium heat. Swirl the pan gently as spices toast, and cook until just fragrant, 1 to 2 minutes. Let cool, then grind with a mortar and pestle or spice grinder.
Combine all ingredients (including toasted, ground spices) in a small saucepan. Simmer over low heat, stirring occasionally, for about 40 minutes, to allow the flavors to meld and for the harshness of the vinegar to dissipate. Adjust salt, sugar and red pepper flakes to taste. Let cool to room temperature.
Blend in a blender until completely cool, then pour into a container with an air-tight lid. It can be kept, refrigerated, for several weeks.
This chutney is great with pappadams or as an accompaniment to your favorite Indian dish.