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Apple Chutney

Time
Prep Time: 10 min Cook Time: 25 min Total Time: 35 mins
Description
Sweet, tangy, hint of spice and loads of flavors, makes this apple chutney a lip smacking one!
Ingredients
  • apples - 3 (firm variety)
  • vegetable oil - 2 tbsp
  • Whole spices
  • dry red chilli - 1 - 2 (broken and seeds discarded)
  • saunf (fennel seeds - 1 tsp)
  • methi (fenugreek seeds - 1/8 tsp)
  • Spice powders
  • red chilli powder - 1 tsp
  • coriander (dhania powder - 1 tsp)
  • cumin (jeera powder - 1 tsp)
  • asafoetida (hing - 1/4 tsp)
  • turmeric (haldi powder - 1/8 tsp)
  • Other ingredients
  • jaggery - 1 tbsp
  • ginger - 1 tsp (grated)
  • juice of half lime
  • salt to taste
  • raisins - 3 tbsp
  • To serve
  • puris (toasts, crackers, nachos, cheese squares)
Instructions
  1. Peel, core and cube apples. Sprinkle lime juice and toss. In a bowl mix the spice powders, set aside.
  2. Heat oil in a saucepan, add whole spices and saute few seconds.
  3. Add the spice powders and immediately add grated ginger, apples, raisins. Mix to coat well with spices.
  4. Add salt. Cook till soft over low flame, about 15 mins.
  5. Add jaggery. Mix and mash few apple pieces to get thick yet coarse chutney. Cook another 5 mins.
  6. Remove from heat. Cool to room temperature. Serve or refrigerate.
Note
The chutney goes well as side for hot plain or spiced puris, bread toasts, chapathis, nachos, as topping on crackers or cheese cubes of your choice!
Select firm, cooking variety apples like granny smith etc.
Instead of whole fenugreek (methi) seeds, you may add 1/8 tsp fenugreek powder along with other spice powders.
Try adding 1/2 tsp nigella (kalonji/onion seeds) instead of fennel seeds for a slightly different flavored chutney.

Shelf life :
4 to 5 days when refrigerated