South Tyrolean flavours reach the East with apple chutney

Ingredients

• 2 rounded tsps. black cumin seeds
• 6 green cardamom pods
• 1 tsp. powdered cinnamon
• ½ tsp. salt
• 100 g spelt flour
• 1 heaped tsp. cream of tartar baking powder
• 1 rounded tsp. black cumin seeds
• 1 tsp. olive oil
• 20 ml lukewarm water
• 40 g yoghurt with 3.8% fat, or plant-based yoghurt
• 300 g apples Südtiroler Apfel PGI (Braeburn)
• 100 g onions (weight when peeled)
• 3 dsp. apple vinegar
• 1 dsp. sesame oil (or oil of your choice)
• approx. 5 cm fresh, red chilli pepper (or adjust to desired spiciness)
• 60 g jam sugar 2:1
• 40 g raw cane sugar (do not use cane sugar)
• 200 g basmati rice
• 3 heaped dsps. shredded coconut