Indian-Style Quail in a Beet, Apricot and Tomato Chutney, recipe by Daniel Boulud, Daniel Restaurant, New-York on Gourmetpedia

Ingredients

• - 8 jumbo quails, boneless breast and bone-in legs (have your butcher prepare the quail)
• - Salt and freshly ground pepper
• - 3 tbsp. unsalted butter
• - 2 red apples, peeled, cored and quartered
• - 4 tbsp. vegetable oil, plus additional
• - 1 tbsp. black mustard seeds
• - 1/4 bunch mint, leaves only
• - 12 dried apricots
• - 2 medium (about 450 g / 1 lb.) yellow beets
• - 375 ml (1 1/2 cups) coarsely chopped onions
• - 2 tbsp. finely grated ginger root
• - 4 tsp. Mughal Garam Massala
• - 2 tsp. crushed coriander seeds
• - 1 tsp. turmeric
• - 1 tsp. saffron
• - 4 whole star anise
• - 1 hot green chile, split and seeded
• - 500 ml (2 cups) tomatoes, peeled, seeded, and chopped
• - Freshly squeezed juice of 2 oranges
• - 8 skewers