Apple Chutney, A Sexier, More Exotic Version of Apple Sauce
 
Prep time
Cook time
Total time
 
Apple chutney is sweet and hot, spicy and sour, sticky and silky all at the same time. The chutney is irresistible. The dry red chili pepper makes the chutney fiery.
Author:
Recipe type: Condiment
Serves: 1 jar
Ingredients
  • 2 lbs tart green apples (I used Granny Smith)
  • ¼ cup sugar
  • ½ cup vinegar
  • 2-3 dry red chili
  • 1 teaspoons cumin
  • 1 teaspoon coriander
  • 2 tablespoon mustard oil
  • 1 teaspoon panch foron
  • 1 teaspoon black salt (optional)
  • Salt, according to taste
Instructions
  1. Steps:
  2. Wash, peel, core and chop the apples.
  3. Dry roast the red chilies, coriander, and cumin. Cool a little and grind to make powder. Set aside.
  4. Add the apples to a heavy bottomed pan along with the sugar and vinegar. Bring it to a boil and cook until all the apple pieces are broken down and softened.
  5. Add the spice powder, mix well and turn off stove.
  6. Heat the mustard oil and temper with panch foron in a separate pan. Add the apple mixture. Add black salt. Add additional salt if needed per taste.
  7. Cook for 5-6 minutes. The chutney should start coating the sides of the pan and become a little sticky. Adjust seasoning, per taste.
  8. Cool and store in airtight container and refrigerate.
Notes
You may substitute panch foron with mustard seeds for this recipe.
Depending on the sourness of the apples, adjust the chutney per taste if you like it to be tangier or sweeter or vice versa.
Adjust spice and texture(pulp, smooth and creamy texture) per your liking as well.
Apple tartness varies, so adjust the sour taste of the chutney per your taste as well.
Recipe by WithASpin at https://withaspin.com/2014/10/27/apple-chutney-a-sexier-more-exotic-version-of-apple-sauce/