This recipe is not from Bombay, but with the addition of some Indian spices you’ll get a taste of the historic city. For those unsure about Indian spices, it is not spicy. When you serve it your guests will ask, “What’s that wonderful flavor I taste?” You can keep it as your secret or you can share the link to this post. There is no question as to which I’d prefer…
I didn’t come up with the whole process by myself, in fact, the recipe is a riff on this recipe. I hope you enjoy it…frankly, I’m addicted to it.
- 7-8 apples (I prefer organic apples, those in season and that are a bit tart)
- 1/4 tsp Garam Masala, divided (you can find this in the fancy spice section of your local grocery store)
- 1/8 tsp ground Ginger (unless you want a bit of a kick in which case double it to 1/4 tsp)
- 1 tsp Cinnamon
- bare dash of Nutmeg
- 2 Tbsp Stevia OR 1/4 c of Agave syrup
- 1/3 cup water
- Wash, core, and roughly dice apples. Keep the pieces about 2 inches in size so they don’t turn to mush. Put them in the slow cooker/crock pot.
- Add 1/8 tsp of the Garam Masala and the rest of the spices. Pour water over the top and stir.
- Cover and cook on high for 3-4 hours.
- When done, mash the apples a little, but leave some chunks. (If you don’t like any chunks you can blend the applesauce too.)
- Stir in the remaining 1/8 tsp of the Garam Masala.
- Serve warm!
You’ll never go back to jarred sauce.
Note: Since I’m always running out of apples now that I’ve started making this, I don’t have apples to put on my natural muesli, so I heated the muesli and put a dollop of Bombay applesauce on it (pictured). Out of this world!