5 Tbsp butter
1 large onion
2 stalks celery
1 to 1 ½ C of chicken broth, beef stock or tomato juice
2 tsp chutney
Melt the butter peel and chop the onion, core the apple and chop it with the skin left on and chop the celery. Sauté them all together until just transparent but do not them brown. Now sprinkle them with the curry powder (the less curry the milder it is).season to taste with salt and let this cook down into the vegetable for about 3-4 minutes. Add broth, stock or tomatoes juice to taste. This will serve two people and if you want to make it thicker you can add a few tablespoons of tomato paste.