Chai-Spiced Stewed Apples

For the chai-spice

½ Ginger rootinch piece, dry roast to remove extra moisture before grinding or use dry ginger

1 ½ Cinnamon stick1 1/2 inch piece

4 Peppercorns

3 Cloves

3 Cardamom pods

1 tsp Fennel seeds

Nutmegsmall piece

1 Star anise

Chai-Spiced Stewed Apples

6 Applespeeled, cored and cut into chunks

⅔ cup Sugar

¾ cup Water

1 tbsp Chai spice

For the chai spice masala

Dry roast all the ingredients on a low flame in a pan.

Once fragrant, and you get the roasted spice scent, remove it from the flame and let it cool down completely before grinding it until a fine powder is formed.

You can bottle up this homemade powder in an air-tight glass jar and store it in a cool dry place.

Chai -Spiced Stewed Apple recipe

Peel, core and chop the apples.

In a saucepan, put in the apples, sugar, water and chai spice. Let it boil for atleast 10- 15 minutes on a medium flame and then another additional 5-10mins on a low flame until the liquid has evaporated and you get a slight thick sauce.

Make sure the apples are soft and mushy at this point.

The leftover sauce can also be used and is healthy. Eat it plain by itself or with your oatmeal or oats.

Notes

You can use 3 tablespoons of ginger powder, 3 tablespoons of cinnamon powder, 1 1/2 teaspoons of cloves powder, 2 tablespoons of black pepper powder, 2 tablespoons of cardamom powder, 2 tablespoons of fennel powder, 1/2 tablespoon of star anise powder, and 1/2 tablespoon of nutmeg powder to make the chai spice.
Chai spice can be used to make masala chai and to add a chai-spiced flavour to various dishes. You can also use this spice mix to make a coffee or latte.
This spice mix, if stored properly, can remain fresh and fragrant for months.
The apples can be stewed and bottled up for future use.
You can use the stewed apples to make an apple pie filling, ice cream, dessert topping, jam, applesauce for cakes, etc.

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