A delicious & fragrant relish made with apples, spices & vinegar. Serve it over bread, parathas, tortillas, snacks & even with grilled meat dishes.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 5
- Category: Condiment
- Cuisine: world
Ingredients
- 500 grams (1.1 lbs) apples ((after preparing, 3))
- 1 tablespoon oil ((or ghee) (refer notes))
- 1 gram (2 inches) cinnamon ((True/Ceylon cinnamon))
- 2 parts star anise ((segments/petals))
- 4 cloves
- 1½ tablespoon ginger (minced)
- ¼ teaspoon red chili powder ((or chili flakes, adjust to taste))
- 1 teaspoon ground fennel ((saunf powder))
- 1 teaspoon ground cumin ((roasted jeera powder))
- 3 tablespoons brown sugar or jaggery ((substitute with dates or raisins))
- 3 tablespoons sugar or jaggery ((substitute with dates or raisins))
- ¼ teaspoon ground pepper ((black pepper powder))
- ½ cup apple cider vinegar
Method
Preparation
- Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper.
How to Make Apple Chutney
- Pour oil or ghee to a hot pan or pot. Add the spices - cloves, star anise & cinnamon.
- When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli.
- Add apples, sugar, cumin powder, fennel powder, pepper and vinegar.
- Stir and cook covered on a low heat until the apples turn tender.
- Then open the lid and cook further until almost all the liquid evaporates.
- Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney.
- Turn off the stove when most of the excess moisture evaporates. (refer video or pics below)
- Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.