Apple Chutney Recipe

Apple Indian relish recipe with video & step by step photos. Apple Indian relish is a luscious relish successful with apples, spices, vinegar & a sweetener. Chutney is an Indian condiment usually made with veggies, coconut, nuts, spices &adenylic acid; herbs. Every region in India has their own way of making it. So at that place are many kinds of chutneys made across India.

Most of these are spicy, tropical, tangy & rarely sweet except for the sweet-scented tamarind chutney. This apple chutney is similar to the tamarind chutney & has exceptionally great flavors. Information technology is delicious & tastes sweet, lemony & slightly hot with bursting flavors of spices. Apple chutney pot be served with bread, parathas, roti, snacks & even with grilled pith dishes.

A yield chutney is not from the traditional Indian cuisine. Simply is Indian inspired & originated during the Brits rule / British Raj, atomic number 3 a way to preserve the supernumerary produce.

Extra time fruit chutney became very popular & made way to the store shelves. It is made with versatile fruits like apples, mangoes, cranberries, peaches & pretty much with every other fruit in season.

This apple Indian relish can be served instantly OR can be maintained for several months. Right the likes of a pickle, this chutney develops intense flavors as it ages. Here are some details on the ingredients used.

Spices used

This recipe uses spices wish star anise, cloves, cinnamon, fennel seeds and Cuminum cyminum for the flavor. This combination of spices is what makes this Indian relish exceedingly saporous.

I have used the showtime 3 in the whole pattern and not ground equally they help the Indian relish to develop flavors overtime. If using them in the ground form, be cautious as the ground spices are stronger in flavor.

Chinese anise is a spice by and large used in biryani, stews, soups & braising broths. It has a sweet, peppery & liquorice-like flavors. I hold used 2 personal petals of a blossom. A close substitute to this is aniseed or five spice powder.

Fennel seeds & cumin are roast on a low flame and then primer. You Crataegus laevigata use them whole if you are departure to preserve the chutney for longer. Just I wealthy person found both these spices are unexceeded when in use establish .

Other ingredients

Vinegar: Apple cider acetum gives the best results Here especially if you intend to serve it immediately. You can substitute it with malted vinegar simply the Malus pumila chutney volition have a stronger vinegary flavor which vanishes overtime if preserved for a few months.

Sweetener: I have used a mix of brown and white gelt. You hindquarters substitute incomparable for the other. There will be a convert in the color with the substitutes. You can substitute the sugar with dates or /and raisins.

Since I always feature a nursing bottle of dates Tamarindus indica chutney available, I make the apple chutney without dates.

How to make apple chutney

1. Rain cats and dogs ghee OR oil to a wide pan or pot. When the oil turns hot, summate cinnamon, cloves and star Pimpinella anisum. Let them sizzle then add ginger. Fry it for about a minute. Then append bolshie chili powder or flakes.

2. Give a quick fuss.

3. Then add sliced apples and pour the vinegar.

4. And so add brown and white gelt on with cumin pulverisation, finocchio pulverisation & ground pepper. Mix all of them together.

5. Cover and let information technology simmer until the apples turn young. Covering the mass at this stage helps to keep on the flavors of spices.

6. Sugar dissolves and the entire mixture will have a good deal of moisture. Open the lid when the apples are cranky and you begin to smell the mixture virtuous. Continue to cover in the open can stirring until all of the excess moisture evaporates and the apple chutney turns clotted.

7. At this microscope stage, mash a small portion of the Indian relish with a spatula to give a texture to the chutney. Next turn hit the stove and cool this all.

Lastly store apple Indian relish in a clear and dry drinking glass jar. It keeps good for several months if you keep it in a dry shelf, away from wet.

How to store apple chutney

This Indian relish keeps good for several months when stored in a neat, dry &A; air tight tras jar. Billet the bottle in a dry storage locker. Void keeping IT in the kitchen if it is very humid. If making in rangy quantity and so memory them in smaller jars. Enjoyment moist disengage spoons to serve it.

More Indian Indian relish recipes,
Tomato chutney
Coco chutney
Mint chutney

Related Recipes

Recipe card

• ▢ 500 grams apples (½ kg, 1 Lb, 3 medium)
• ▢ 1 tablespoon anele (or ghee) (refer notes)
• ▢ 1 gram cinnamon (2 inches) (True/Ceylon cinnamon)
• ▢ 2 parts lead anise (2 petals)
• ▢ 4 cloves
• ▢ 1½ tablespoon ginger minced
• ▢ ¼ teaspoonful red chile pulverise (operating theater chilli flakes, adjust to taste)
• ▢ 1 teaspoon flat coat common fennel (saunf powder)
• ▢ 1 teaspoon prime cumin (roasted jeera powder)
• ▢ 3 tablespoons brown sugar Oregon jaggary (substitute with dates or raisins)
• ▢ 3 tablespoons sugar operating theatre jaggery (substitute with dates or raisins)
• ▢ ¼ teaspoon ground Madagascar pepper (Madagascar pepper powder)
• ▢ ½ transfuse apple cider vinegar

Preparation

• ▢

  Gargle the apples well under running water and peel them. Chop up them finely. You can also use a chopper.

How to make apple chutney

• ▢

  Pour oil or ghee to a overheated pan Beaver State pot. Add the spices – cloves, Illicium anisatum &adenosine monophosphate; cinnamon.

• ▢

  When they begin to sizzle add the gingerroot &A; let it minor for a moment. Then bring dow the flame and quickly stir the ruddy chile.

• ▢

  Add apples, lettuce, cumin powderise, fennel powder, pepper and acetum.

• ▢

  Stir and cook covered on a squat heat until the apples turn tender.

• ▢

  And so subject 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 wet evaporates. (bring up television or pics below)

• ▢

  Cool the apple chutney altogether and store information technology in a clean dry glass jar. It keeps good for several months if you keep IT in a dry shelf.

• Oil or ghee is used here to bring retired the flavors in spices. You English hawthorn bound off it if you do not prefer.
• This chutney is gamey but low on heat. If you prefer more heat, then add more prime pepper. Too much chili may alter the flavors.
• You can reduce the scratch in the recipe if you do not prefer it to represent sweeter.
• You can simply replace the sugar with fine chopped dates & cloying raisins. Just the relish & texture will be varied. But even so tastes really good but I am not predictable of the ledge life.
• If you are new to spices, you can find the details in the intro of this position.

Alternative quantities provided in the recipe card are for 1x lone, original recipe.

For best results abide by my elaborated maltreat-aside-step photo instructions and tips above the recipe carte.

Nutrition Facts

Apple Indian relish

Amount Per Serving

Calories 134 Calories from Avoirdupois 27

% Daily Value*

Zaftig 3g 5%

Saturated Fat 1g 6%

Sodium 14mg 1%

K 141mg 4%

Carbohydrates 27g 9%

Fiber 3g 13%

Clams 22g 24%

Protein 1g 2%

Vitamin A 89IU 2%

Vitamin C 5mg 6%

Calcium 22mg 2%

Iron 1mg 6%

* Percent Day-to-day Values are based along a 2000 small calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer &A; food writer behind Swasthi's Recipes. My purpose is to help you cook large American-Indian language food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & to a greater extent a great deal at menage. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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