Apple Chutney, or commonly called Seb Ki Chutney, is made from diced or grated apple, sugar, dry red chilies, and other ingredients commonly found in any Indian kitchen. Go through my recipe to learn about the easy steps to make apple chutney at home.
Key Takeaways:
- Apple chutney is best made with little greenish and firm apples. It offers the right texture and flavor.
- Store the chutney in a clean and airtight glass jar. Keep it in your fridge. This will retain its taste and freshness.
- This chutney can be paired with an assortment of dishes such as chaat and samosas or a cheese platter along with other Indian breakfast items like dosa, idli, and uttapam.
- Apple chutney typically tastes sweet and savory along with a slight tangy undertone.
- A few other chutneys that will offer a somewhat similar taste include mango chutney, tomato chutney, apricot chutney, and more.
This chutney recipe was from a cousin’s college friend who visited our home during Holi. While everyone was busy with colors and laughter, she quietly made this chutney in my kitchen and asked me to taste it. The taste and flavor of the chutney excited me, enough to ask for the recipe, which she shared with me gladly.
I recreated it that weekend all by myself. My husband said it carried the season, and the boys called it “Holi surprise.” Now, it is our festival-special chutney. That day reminded me that even in loud celebrations, quiet moments of food-making leave the brightest imprints on the heart.
How to Make Apple Chutney (Step by Step Images)?
1. Cut the apples into small pieces. Remove the mid part and seeds. I have not removed the apple skin but if you like, you can do it. Add a little bit of salt to prevent apples’ flesh from turning red.
2. Put a pan on the oven.
3. Roast panch foron and 1 red chili in the pan.
4. Take them out in a bowl. Grind the roasted spices to dust.
5. Pour 1 tablespoon of white oil in the pan.
6. Add 2 dry red chilies.
7. Add apple pieces to oil. Give them a good stir.
8. Add a pinch of salt. Pour sugar. Make sure to cook the chutney on low flame.
9. Keep stirring until sugar is caramelized.
10. Add 1/4th cup of water. Increase the flame.
11. Check if the apple is properly boiled.
12. Add lemon & the roasted spices.
13. Apple Chutney is ready. Transfer it to a bowl.
Recipe Card:
Apple Chutney
Ingredients
- 350 grams Apple (slightly greenish apple is preferred, cleaned and cut into cubes)
- 150 grams Sugar
- 3 pieces Dry red chilies
- 1 tablespoon Panch phoron ( cumin seed, fennel seed, fenugreek seed, nigella seed, and black mustard seed in equal parts)
- 1 slice Lemon
- 1 tablespoon White oil
- Salt to taste
Instructions
- Cut the apples into small pieces. Remove the mid part and seeds. I have not removed the apple skin but if you like, you can do it. Add a little bit of salt to prevent apples’ flesh from turning red.
- Put a pan on the oven.
- Roast panch foron and 1 red chili in the pan.
- Take them out in a bowl. Grind the roasted spices to dust.
- Pour 1 tablespoon of white oil in the pan.
- Add 2 dry red chilies.
- Add apple pieces to oil. Give them a good stir.
- Add a pinch of salt. Pour sugar. Make sure to cook the chutney on low flame.
- Keep stirring until sugar is caramelized.
- Add 1/4th cup of water. Increase the flame.
- Check if the apple is properly boiled.
- Add lemon & the roasted spices.
- Apple Chutney is ready. Transfer it to a bowl.
