Ingredients
- Apples (peeled, cored, and chopped): 2 medium
- Onion (finely chopped): 1 small
- Ginger (grated): 1 tsp
- Garlic (minced): 1 tsp
- Green chili (slit): 1
- Brown sugar or jaggery (grated): 2 tbsp
- Apple cider vinegar: 1 tbsp
- Salt: to taste
- Black salt: ½ tsp
- Roasted cumin powder: ½ tsp
- Red chili powder: ½ tsp
- Mustard seeds: 1 tsp
- Olive oil or any oil: 1 tbsp
Method
Heat oil in a pan and add mustard seeds. Let them splutter.
Add chopped onions, ginger, garlic, and green chili to the pan. Sauté until the onions turn soft and translucent.
Add chopped apples, sugar/jaggery, and apple cider vinegar to the pan. Stir well.
Add salt, black salt, red chili powder, and roasted cumin powder. Mix everything and let it cook on low heat for 15-20 minutes, stirring occasionally.
The apples should become soft, and the chutney should thicken. If it’s too dry, add a little water.
Once the chutney reaches a thick consistency, remove from heat and let it cool.
Serve the chutney as a side dish with parathas, sandwiches, or as an accompaniment to any Indian meal.
Servings: 4-5
Notes
- Apple chutney provides a sweet and tangy flavor, perfect for balancing savory dishes.
- You can adjust the sweetness by increasing or decreasing the sugar/jaggery as per your preference.
- This chutney can be stored in an airtight container in the refrigerator for up to a week.
- If you prefer a spicier chutney, you can add more green chilies or a pinch of cayenne pepper.
