“Chutney is marvellous. I’m mad about it. To me, it’s very imperial.” – Diana Vreeland
Apple chutney is one of those sweet, spicy and tangy pastes that can instantly take a dish from normal to fancy!
I am a big fan of sandwiches and I can eat them at any given time. And I like to experiment with them!
This apple chutney is a change from the usual chutneys served and is a good substitute to mayonnaise and ketchup in sandwiches. You can also use this in salads, wraps, and as exotic chutney on a fancy cheese plate. I have even stuffed this in an aloo tikki and served with it with green chutney and it was a big hit.
- 1 apple, finely diced
- ½ onion, diced
- 1 tbsp brown sugar
- ¼ cup raisins or cranberries
- 1 tsp red chilli flakes
- 1 tsp turmeric
- 1 tsp mustard seeds
- ½ tsp asafetida (hing)
- 1 bay leaf
- ¼ cup apple cider vinegar
- 1 tsp vegetable oil
- Salt to taste
- Heat vegetable oil in a non-stick semi-deep pan at low heat and add the mustard seeds. Once they start to pop, add in the hing, bay leaf, chilli flakes and turmeric. Once they have cooked, add in the onions and salt. Sauté until slightly transluscent and then add in the brown sugar. Once the sugars have caramelized, throw in the apple cubes and stir to coat each apple with the masalas. Then pour in the apple cider vinegar and raisins or cranberries. Cover the pan and let the chutney cook for around 30 more minutes while stirring occasionally.
- Then remove the lid and squash the softened apples with a potato masher if required, and allow to cool, off the stove.
- Store in an airtight jar. This chutney should stay well in a refrigerator for about a week.