makes about 2 cups
2 tbsp unsalted butter
1 large shallot, minced
1 1/2 tsp mild Madras curry powder
1 1/2 lbs apples, peeled, cored, and thinly sliced
1/3 cup firmly packed light brown or Turbinado sugar
1/4 cup water
1 to 2 tbsp fresh lime juice, to taste
1 to 2 tbsp mango chutney (optional)
Melt the butter over medium heat in a medium-size heavy saucepan. Add the shallots and cook until softened, stirring occasionally. Add the curry powder and stir for a minute. Then add the apples, sugar, and water and bring to a boil. Cover and simmer over low heat until softened, about 20 minutes.
Increase the heat to medium-high, remove the cover, and cook, stirring a few times, until the liquid is nearly evaporated and the apples completely broken down, about 5 minutes longer. Stir in the lime juice, mango chutney (if using), and season with salt and cayenne. Will keep in the fridge for a week or in the freezer for one month.
-Grace Parisi, Get Saucy