Veal Curry with Apples and Apple Chutney

Heat oil and butter. Steam the onion and apples for a few minutes. Dust the meat pieces with 2 tablespoons of flour, add, brown. Melt the second portion of flour with the curry powder in a little water. Add to the meat. Simmer on low heat with lid closed for 1 1/2 hours. Gradually add enough clear soup so that the bottom of the Reindl never turns black. When meat is tender, add juice of one lemon and salt. Serve with apple chutney. Apple chutney

Bring spices, vinegar, sugar and salt to a boil together in an enamel pot. Add apples, onions and raisins. Bring to a purée over very low heat. Stir often so that the chutney does not burn. Pour hot into jam jars. Keep in a dark cool place.

Tip: Always use aromatic spices to enhance your dishes!

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